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Old 12-24-2008, 04:44 PM   #1
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Help, please. Need thickening agent for crab dip

I made hot crab dip and it's too liquidy....i tried adding some flour and no results (I am afraid to let it boil) - what can i add to thicken? It's a cream cheese base and i have to make sure not to curdle it. Thinking...bread crumbs? THANKS!!!!

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Old 12-24-2008, 04:47 PM   #2
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Not knowing the recipe, I am going to guess. How about making a butter and flour roux and then adding it a little spoon at a time, stirring constantly?
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Old 12-24-2008, 05:01 PM   #3
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Anni, thanks for responding so quickly. It's cream cheese, mayo, crab meat, mustard, sugar and sherry (the sherry made it thin). If I add the roux, do I have to bring it to a boil to make it thicken? I am afraid to bring it to a boil. THANKS!
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Old 12-24-2008, 05:06 PM   #4
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More cream cheese..a little mayo.
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Old 12-24-2008, 05:42 PM   #5
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If you have any unflavored gelatin in the house, mix a tablespoon of the unflavored gelatin with 3 tablespoons of hot water. Add that to the hot crab dip.
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Old 12-24-2008, 07:26 PM   #6
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The simple answer is more cream cheese, but that will throw off the flavor balance.

This is going to sound weird, but you might want to try some arrowroot.

Bread crumbs will also work well, as will gelatin
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Old 12-24-2008, 10:33 PM   #7
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I would have grabbed the Instant ClearJel® to thicken without cooking. Its total clear and has no residual taste.
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Old 12-24-2008, 11:13 PM   #8
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I would be with UB and add in some more cream cheese and mayo. It might make those flavors strong, but then again it also sounds like there is to much sherry in it thus making it more liquidy than it should be so maybe it will actually help balance the flavor a little.
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Old 12-25-2008, 09:59 AM   #9
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Thank you all! Much appreciated....I added some more cream cheese and it's looking pretty good. Most importantly though, it takes great! Merry Christmas!
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Old 12-25-2008, 02:47 PM   #10
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Very cool! Merry Christmas!
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