Warm Jalapeno-Crab Dip

By june

Ingredients

• 6 tbsp unsalted butter
• 1 garlic clove, minced
• 1/4 cup all-purpose flour
• 1 1/4 cups milk
• 1 container (8 oz) fresh lump crab meat, picked over, cartilage discarded
• 1 1/4 cups shredded sharp white cheddar
• 1 tsp fresh lemon juice
• 4 scallions, thinly sliced
• 2 jalapeno chiles, seeds removed, finely chopped

Preparation

Step 1

Heat oven to 400 degrees. In a medium saucepan, melt butter over medium-high heat and add garlic. Cook, stirring, until just fragrant, about 30 seconds. Stir in flour and slowly whisk in milk. Cook, stirring constantly, until thickened, about 3 minutes. Remove from heat. Stir in crab, 3/4 cup cheese and the juice. Reserve 2 tablespoons scallion and 1 tablespoon jalapeno; stir remaining scallion and jalapeno into crab mixture. Transfer to a 1-quart baking dish and top with remaining 1/2 cup cheese. Bake until heated through, about 20 minutes. Broil 6 inches from heat until golden and bubbly, 6 to 8 minutes. Sprinkle with reserved scallion and jalapeno. Serve warm.

*After baking, there was a lot of grease on the top of the dish. I poured this off.