Chafing Dish Dip

foodlover's picture

May. 09, 2011

Ingredients

Milk 1 Quart
Flour 4 Tablespoon
Butter stick 1
Shrimp 5 Pound , cooked and peeled
Crabmeat 1 1/2 Pound , boiled
Deboned trout 1 Medium , boiled
Boiled lobster 2 Cup (32 tbs)
Oysters 1 Pint , sauteed
Stalk celery 1 , chopped
Onions 2 , chopped
Bell pepper 1/4 , chopped
Chopped parsley 1/4 Cup (4 tbs)
Chopped green shallots 1/4 Cup (4 tbs)
American cheese 1/4 Pound , grated
Sharp cheddar cheese 1/4 Pound , grated
Sherry 1/2 Cup (8 tbs)
Mushrooms 2 Can (20 oz) , stems and pieces

Directions

Melt butter.

Stir in flour well and gradually add milk.

Cook over low heat until slightly thickened.

To the white sauce, add cooked and peeled shrimp, boiled crab-meat, boiled trout, boiled lobster and sauteed oysters.

Boil celery, onions, bell pepper, parsley and shallots together.

Drain and add to white sauce mixture.

Add grated cheese, sherry and mushroom pieces.

Cook slowly.

Serve in a chafing dish as a dip.

Serves 50.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 50