Help, please. Need thickening agent for crab dip

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dit

Assistant Cook
Joined
Nov 24, 2008
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30
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!!!!
 

anni

Senior Cook
Joined
Dec 3, 2008
Messages
122
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?
 

dit

Assistant Cook
Joined
Nov 24, 2008
Messages
30
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!
 

Poppinfresh

Senior Cook
Joined
Mar 8, 2006
Messages
496
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
 

Maverick2272

Washing Up
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Jan 20, 2008
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5,093
Location
Cicero, IL
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.
 

dit

Assistant Cook
Joined
Nov 24, 2008
Messages
30
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!
 

black chef

Senior Cook
Joined
Jul 2, 2006
Messages
383
drink the rest of the sherry until the room starts spinning, and then, you won't care about the "liquidity" of the dip.
 

padams2359

Senior Cook
Joined
Dec 16, 2008
Messages
147
Location
Vacherie, LA
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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