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Old 12-28-2008, 09:37 PM   #11
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drink the rest of the sherry until the room starts spinning, and then, you won't care about the "liquidity" of the dip.
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Old 12-29-2008, 11:19 AM   #12
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Cream Cheese and Crab is not something you want to bring to a rolling boil. I would have gotten it to a mild simmer. Add 1 Tsp of Corn Starch to 2 Tsps of cold water, then add it to the mixture. If you stir it too much, crab meat will break to pieces.
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Old 12-29-2008, 07:36 PM   #13
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Cornstarch and water is what I was thinking too. It won't affect the taste either.

Jeff
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Old 01-05-2009, 01:27 AM   #14
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Quote:
Originally Posted by black chef View Post
drink the rest of the sherry until the room starts spinning, and then, you won't care about the "liquidity" of the dip.
i totally agree!
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Old 01-11-2009, 02:16 PM   #15
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Bread crumbs are often used as a thickening agent to dips.
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