Cooking with 1060: Guiness, Crab, and Cheese Dip

Published 06/09 2014 11:33AM

Updated 06/09 2014 11:51AM

Guinness, Crab, and Cheese Dip

  • 1/4 cup butter
  • 1 cup all purpose flour
  • 1 cup whole milk
  • 1/2 can of 15 oz Guinness
  • 2 tsp dry mustard
  • 1 tbl Worcestershire sauce
  • 1 dash Tabasco 
  • 2 tbl extra virgin olive oil
  • 2 tsp garlic (minced)
  • 1 small onion (diced)
  • 1/4 cup butter
  • 1 lb lump crab
  • 1 1/2 lbs shredded cheddar
  • Salt and pepper to taste


In a large sauce pan over medium heat, melt butter. Add flour and stir constantly until a blond roux (a smooth, uniform mixture) has formed. Using a whisk, slowly mix in milk and Guinness and turn stove up to medium high and bring mixture to a low simmer.  Stir occasionally so mixture does not burn. Next, lower the temperature of the stove to medium and add dry mustard, Tabasco, and Worcestershire.  Whisking occasionally until mixture starts to thicken. Meanwhile, in a medium sauté pan, sauté onions, garlic, extra virgin olive oil, and butter until onions are caramelized. When mixture in the pot has thickened into a stiff bechamel consistency fold in crab meat and onions until fully mixed in. Keep an eye on it to make sure it doesn't burn! In pound batches at a time on medium low heat start to fold in the cheese stirring constantly. Continue this until all cheese is melted and mixed into the mixture. Lastly add in salt and pepper to taste, put into a serving bowl, let cool, and enjoy!

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