SEAFOOD DIPS AT COCKTAIL PARTIES HAVE ALWAYS been popular in the coastal Southern states. The only problem is that guests tend to overindulge when a dip such as this one is particularly enticing and served hot in a dramatic chafing dish. The evaporated milk does give the dip a smooth richness, and do feel free to use a little more sherry if you love the flavor of it with seafood as much as I do. Much less expensive (and sweeter) claw crabmeat can be substituted for the lump, as folks in Louisiana and Florida are prone to do, but be warned that this type must be picked over very carefully for shells and cartilage.

Makes about 5 cups

INGREDIENTS

• 8 tablespoons (1 stick) butter, plus 1 tablespoon
• 1⁄4 pound fresh mushrooms, stems trimmed and caps finely chopped
• 1⁄2 cup all-purpose flour
• 1 cup milk
• 1⁄4 cup evaporated milk
• 2 teaspoons mild paprika
• 1⁄2 teaspoon freshly ground black pepper
• Salt to taste
• 2 tablespoons dry sherry
• 1 tablespoon Worcestershire sauce
• Dash of cayenne pepper
• 1⁄2 pound fresh lump crabmeat, picked over for shells and cartilage
• 1⁄2 pound shelled cooked shrimp, coarsely chopped
• 1 cup finely chopped fresh parsley leaves

INSTRUCTIONS

1. In a small skillet, melt 1 tablespoon of the butter over moderate heat.
2. Add the chopped mushrooms and stir until tender, about five minutes.
3. Remove the skillet from the heat.
4. In a medium, heavy saucepan, melt the remaining 7 tablespoons of butter over moderate heat.
5. Add the flour to the melted butter and whisk until well blended.
6. Gradually add the regular milk and evaporated milk to the saucepan, whisking constantly until the mixture is thickened and smooth.
7. Add the paprika, black pepper, and salt to the mixture and whisk until well blended.
8. Remove the saucepan from the heat.
9. Add the sherry, Worcestershire sauce, and cayenne pepper to the mixture and stir well.
10. Gently fold in the crabmeat, chopped shrimp, and mushrooms, mixing until well combined.
11. Add the chopped parsley and stir until well blended.
12. Heat the mixture gently over low heat.
13. Transfer the dip to a small chafing dish.
14. Serve the dip hot with Melba toast rounds.