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I received a ton of mail requesting a recipe for 498 Meeting Street Crab Dip. The recipe comes from the Charleston biscuit company called, Callie’s Charleston Biscuits.
Callie White and her daughter Carrie Bailey-Morey make some of the best biscuits you ever tasted. They were guests on the Today show and prepared this recipe for viewers. They said they were overwhelmed by the response they had from their appearance. That is no surprise. Their biscuits have been endorsed by Oprah and Martha and they have been written about in nearly every top publication.
The dip is awesome, and even more so if you serve it with Callie and Carrie’s delicious BUTTERMILK or CHEESE biscuits. They are like no other I have tasted. The ladies remarked that, “from Hoda and Kathie Lee’s expressions, the biscuit and dip combination was a knockout.” The company’s ham and cheese biscuits are shown in the photo above. They are my absolute favorite.
Carrie offers a cooking tip. “When making the crab recipe, double or triple it and keep the extra in the freezer.” You will have some on hand when unexpected guests arrive.
Here is the recipe.
Callie’s 498 Meeting Street Crab
1 pound lump crabmeat, picked over all shells gone
4 tablespoons of butter
4 tablespoons of flour
1 teaspoon of dried mustard
1/2 teaspoon of cayenne
Salt and pepper
1 tablespoon butter and 3 shallots minced
2 cups of warm cream
1 teaspoon of Worcestershire
5 tablespoons of dry Marsala or Sherry
1 -1/4 cups of grated cheddar cheese
1/2 cup of chives
Pick over crabmeat; set aside. Melt the butter. Whisk in the flour and let cook until golden–add the mustard, the cayenne and salt and pepper.
In a separate pan, melt the 1 tablespoon of butter and saute the shallots.
Slowly whisk in the warm cream on low heat and then add the Worcestershire and sherry/marsala.
Remove from heat and stir in the crabmeat. Add minced shallot and 1 cup of the cheddar cheese, saving 1/4 cup for the top.
Add the chives, also saving a few for the top.
Put the mixture in a generously buttered casserole and top with breadcrumbs mixed with cheddar and chives.
Drizzle with butter on top and bake at 375 until golden brown and bubbling. Serve warm with Callie’s biscuits, slices of French bread or crackers.
The recipe is from Carrie Morey of Callie’s Charleston Biscuits.
To order biscuits by phone, please call Callie and Carrie – they will gladly take phone orders! (843) 577-1198. They are happy to customize enclosure cards for gift orders.