Creamy Warm Crab Dip with Not so Fishy Fish Seasoning

Ingredients:

• 5 tablespoons butter divided
• 3 tablespoons flour
• ½ teaspoon dry mustard
• 1 teaspoon Peppers of Key West Not So Fishy Fish Seasoning
• 1 cup heavy cream warmed in the microwave
• 1 shallot finely chopped
• ¼ teaspoon Worcestershire sauce
• 3 tablespoons Marsala wine dry
• 8 ounces lump crabmeat
• ½ cup cheddar cheese shredded
• ¼ cup fresh chives
• ½ cup Panko breadcrumbs

Directions:

1. Preheat oven to 375º and butter a 1 quart or 8 x 8-inch baking dish.
2. Add 3 tablespoons butter to a saucepan over medium heat.
3. Add shallots and cook until softened, about 3-4 minutes.
4. Add flour, dry mustard, and Peppers of Key West Not So Fishy Fish Seasoning and whisk for about 1 minute. Gradually add warm cream to the flour mixture, whisking constantly until it has thickened. It will get very thick.
5. Add wine and Worcestershire sauce and whisk.
6. Once combined, remove from the heat and add crabmeat, cheese, and ½ of the chives.
7. Salt to taste and spread into a baking dish.
8. In a measuring cup, add 2 tablespoons of melted butter to Panko breadcrumbs and stir to combine with a fork.
9. Sprinkle over the crab dip and bake for 30 minutes until it is bubbly and golden brown.
10. Remove and sprinkle with reserved chives. Serve warm.