Crabmeat stuff!

First:Let me explain....When crabmeat is in season and you can't help yourself-you buy it(if your like me , pretty much in bulk) steam,dip it in butter and call it whoopie! Well,here are a couple of ways to use the leftovers (if any).If you HAVE to try these, and crab is not in season, lump crab works fine too!

First:CRAB AU GRAUTIN
you need:
medium sauce pan
real butter
packet of alfredo mix (I like the McCormick creamy garlic)
sherry or sweet vermouth

in the sauce pan melt 3 tbls butter
add crabmeat and saute until hot and coated
add 1 tbls sherry
add McCormick Alfredo mix
add 1 cup milk
stir constantly until thickened

I usually make popovers earlier and have them rewarming in open tinfoil in the oven,but if you prefer (easier) those little puff-pastry cups work great too!
Serve with the salad of your choice and WOW your friends and/or family!

HOT CRAB DIP (FOR CRUSTY BREAD OR CRACKERS)

You need:
Sherry or sweet vermouth
fondu pot or microwavable bowl
frsh crabmeat lumps,scraps etc.(for the ambitious) or lump crab in a can (for emergencies,laziness, or just plain out of season)
8 oz cream cheese
shrimp cocktail sauce
loaf of Italian Bread (heated up in open foil)
melt the cream cheese in fondu pot or microwave and immediately add 2 tbls shrimp cocktail sauce-mix in completely
add crabmeat to cream cheese and mix in throughly
add a dollop (appx 2 tbls ) Sherry or vermouth
stir
in an electric fondu-heat on high for a few minutes then reduce heat to low
I have a crocery thingy with a tealight so I reheat in the micro-then place over the tealight
tear the crusty bread into small chunks and dip away! If you are trying to impress-you can do the "I baked the loaf of bread,scooped out the middle,and filled it with dip -heated it up in the oven and impressed the hell out of you guys" thing! Either way-Enjoy!