Warm Jalapeno-Crab Dip Ingredients 6 tablespoons unsalted butter 1 garlic clove, minced 1/4 cup all-purpose flour 1 1/4 cups milk 1 -8 ounce container fresh lump crab meat, picked over, cartilage discarded 1 1/4 cups shredded sharp white cheddar 1 teaspoon fresh lemon juice 4 scallions, thinly sliced 2 jalapeno chiles, seeds removed, finely chopped