Patout's Hot Crab Dip
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Patout's Hot Crab Dip
1/2 c Butter (1/4 lb)
2 ea Medium yellow onions, choppe
1 ea Small bell pepper, chopped
2 ea Garlic cloves, minced
1 pt Heavy cream,
1 c Green onions, chopped
1/2 c Parsley, chopped
1 t Dried basil
1 t Dried thyme
2 t Salt
2 t Ground black pepper
1 t Ground white pepper
1 x 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.
Continue to:
Related Recipes:
- Oriental Ginger Shrimp
- Shrimp Cheese Pate
- Randy Red Salsa Dip
- Peppy Cocktail Nuts
- Provolone-Ham Celery Stuffing
- Smoked Salmon with Brown Soda Bread
My Books
