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Patout's Hot Crab Dip Recipe

  • 1serving

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Source: www.appetizer.recipes.ubr.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B9, C, D
MineralsCopper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 c

  2. Butter (1/4 lb)

  3. 2 Medium yellow onions, choppe

  4. 1 Small bell pepper, chopped

  5. 2 Garlic cloves, minced

  6. 1 pt Heavy cream,

  7. 1 c

  8. Green onions, chopped 1/2

  9. c

  10. Parsley, chopped

  11. Dried basil

  12. Dried thyme

  13. Salt

  14. 2 ts

  15. Ground black pepper

  16. 1 ts

  17. Ground white pepper 5-6 shots Tabasco sauce

  18. 1 lb. Fresh white crab meat

Instructions Jump to Ingredients ↑

  1. Melt the butter in a medium saucepan over medium heat.

  2. Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted.

  3. Stir in the cream and bring to a simmer.

  4. Stir in the cream and bring to a simmer.

  5. 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.

  6. Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more.

  7. Pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or Melba toast.

  8. Alex Patout writes, "I especially like it with garlic Melba toast. " Makes about 1 quart.

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