Hot Crab Dip

• 1/4 lb. butter
• 2 Tbsp. all-purpose flour
• 2 c. heavy cream
• 1 Tbsp. whole sweet basil
• 1 tsp. ground thyme
• 1 tsp. salt
• 1/2 tsp. white pepper
• 1/2 lb. cream cheese
• 1 lb. lump crabmeat, cleaned of shell

1. In a 2 quart skillet, melt butter and add flour.
2. Whisk flour until completely blended.
3. Add heavy cream a little at a time, whisking constantly until blended.
4. Keep heat on high and continue to whisk until mixture thickens.
5. Add basil, thyme, salt and white pepper; whisk until blended.
6. Bring mixture to a medium boil and slowly add cream cheese a little at a time, whisking or stirring until blended.
7. If mixture is too thick, add a little milk until mixture is perfect for dipping.
8. Remove from heat; add crabmeat. Stir gently until completely blended.
9. Cover and allow to sit, off the stove, for 10 minutes.
10. Serve hot with crackers or with pastry shells.

butter, flour, heavy cream, sweet basil, ground thyme, salt, white pepper, cream cheese, lump crabmeat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4053 (may not work)