Patout's Hot Crab Dip Recipe
1/2 cup butter (1/4 lb)
2 each medium yellow onions, choppe
1 each small bell pepper, chopped
2 each garlic cloves, minced
1 pt heavy cream,
1 cup green onions, chopped
1/2 cup parsley, chopped
1 tsp dried basil
1 tsp dried thyme
2 tsp salt
2 tsp ground black pepper
1 tsp ground white pepper
1 5-6 shots tabasco sauce
1 lb fresh white crab meat
Melt the butter in a medium saucepan over medium heat. Add the
onions, bell pepper, and garlic and saute for 10-15 minutes, until
wilted. Stir in the cream and bring to a simmer. Stir in the cream
and bring to a simmer. Stir in the green onions, parsley, herbs, and
seasonings and continue to simmer until the cream has reduced by
about a quarter and the sauce is thick. Stir in the crab meat, return
to a simmer, and let cook 2-3 minutes more. Pour into a chafing dish
and serve as an hors d'oeuvre or as part of a buffet with crackers or
Melba toast. Alex Patout writes, "I especially like it with garlic
Melba toast." Makes about 1 quart.
to Seafood Recipes
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