We have parade parties that in some years fall around Super Bowl weekend. This is a great party dish for crabmeat.
Crabmeat and Brie Dip (Tom Fitzmorris)
1 stick butter
1 lb. white crabmeat
1 small onion, chopped
1/3 green bell pepper, chopped
1/2 rib celery, chopped
3 cloves garlic, chopped
1/2 cup white wine
Dash of Worcestershire sauce
1 pint heavy whipping cream
4 oz. Brie, rind removed, cut in small pieces
4 oz. cream cheese, cut in small cubes
1/4 tsp. salt
1/8 tsp. white pepper
Heat the butter over medium heat in a saucepan until it bubbles. Add onions, peppers, celery, and garlic until all the vegetables are soft, and starting to brown.
Add the wine and Worcestershire sauce, bring to a boil and reduce the liquid to about half. Add the cream, bring to a boil, then immediately lower to a simmer.
Add the cheeses and stir until melted. Remove from the heat. If the mixture is too thick, add a little water or crab stock (if you have it).
Stir the crabmeat in gently so the lumps aren't broken up. Serve warm with toasted bread. Also good served warm in individual ramekins with toasted French bread slices.
Makes about 3 cups for a party of 12-18.