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, 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!
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.
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.