Hot Buttered Seafood Dip

Prep Time: 10 mins	Total Time: 10 mins
Serves: 1 cup

For a special party treat, mix up this dip and keep warm in a fondue pot or on a hot tray. It is excellent with cooked shrimp, crab, or chunks of poached fish.

From: My Great Recipes, 1981

INGREDIENTS

½	c	butter
½	c	chili sauce
2	t	Worcestershire sauce
3-4	drops	hot pepper sauce
1	T	fresh lemon juice
2	t	dijon mustard
2	lbs	cooked shrimp, crab, chunked poached fish, or fresh oysters

STEPS

1. Into a heatproof serving dish, combine butter, chili sauce, Worchestershire sauce, hot pepper sauce, lemon juice, and mustard. Heat until bubbly.
2. To serve, place on source of heat and accompany with hot cooked seafood or fresh oysters.

TIPS

• If serving a fin fish as a dip, select one that has firm flesh, such as halibut or cold. Poach and chill. Remove backbones. Cut into chunks.
• To cook green shrimp with shells on, remove vein on back of each shrimp with a toothpick or skewer between segments of the shell. Heat 2 quarts water to boiling. Drop 1-2 lbs shrimp in shell into water. Cover. Remove from heat. Allow to stand 10-15 mins until shrimp are pink. Guests can remove shells before dipping into sauce. Provide damp towels or lots of napkins.
• To prepare frozen crab legs for serving, cut legs into 2-inch pieces, using heavy knife (they are easier to cut while still frozen). Allow to thaw at room temperature, or drop into boiling water and turn heat off. Drain. Pile into bowl for serving. Provide toothpicks or small forks for guests to remove meat from shells.

My Notes

Honestly, this dip is so seventies the moment they say “fondue pot”. I love it.

Unlike cocktail sauce, this sauce does need to be over a heat source, since the sauce is half melted butter and will separate and resolidify if not kept warm. It’s a nice mix, and you know I’m always down to add Worcestershire sauce. My boyfriend occasionally says that I add too much of it, but I love the flavor.

The dip is also excellent with crackers.