Oak Alley Restaurants Crab Dip Recipe
Yield: 2 1/2 quartsRecipe by luhu.jp
Ingredients:
6 ounce: Frozen chopped broccoli,
1/2 lbs: Butter,
3/4 cup: Chopped onion,
1/2 cup: Chopped celery,
1 1/2 tsp: Basil,
4 ounce: Mushrooms, chopped
1/2 cup: Chopped artichoke hearts,
1 tsp: Chopped garlic,
1/8 cup: Lemon juice,
1 tsp: Pickapeppa,
2 tbsp: Piquant sauce,
1 1/2 tsp: Italian seasoning,
2 1/2 can: Cream of mushroom soup, approximately 26 ounces
1 1/2 tsp: Tonys Seasoning, Tony Chachere
1/2 cup: Chablis,
1/2 lbs: Cream cheese,
1/4 cup: Half-and-half,
1/8 cup: Shredded mixed cheese,
1 lbs: Crabmeat,
1/4 tsp: Ground nutmeg,
Directions:
Boil the broccoli in salted water and drain well. Melt the butter in
a large saucepan. Saute the onions, celery, basil, mushrooms,
artichoke hearts and garlic until the onions are clear. Add the
cooked broccoli, lemon juice, Pickapeppa, piquant sauce, Italian
seasoning, mushroom soup and Tonys seasoning; saute for 20 minutes.
Stir in the wine and cook over low heat for 5 minutes. Process the
cream cheese with the half-and-half and add to the dip. Cook until
the cream cheese is melted. Add the shredded mixed cheese and simmer
until melted. Stir in the crabmeat and nutmeg and cook over low heat
for about 15 minutes. Serve hot in a chafing dish with corn chips and
crackers.
[ Submitted by Joanne Amorte, Oak Alley Plantation }
[ The Legends of Louisiana Cookbook; Sheila Ainbinder; ISBN
0-671-70817-1 ] Posted by Fred Peters
Courtesy of Shareware RECIPE CLIPPER 1.0
Posted from the Echos Library 05/18/95 by Frank Skelly
Submitted By FRANK SKELLY On 05-18-95
Source from luhu.jp
a large saucepan. Saute the onions, celery, basil, mushrooms,
artichoke hearts and garlic until the onions are clear. Add the
cooked broccoli, lemon juice, Pickapeppa, piquant sauce, Italian
seasoning, mushroom soup and Tonys seasoning; saute for 20 minutes.
Stir in the wine and cook over low heat for 5 minutes. Process the
cream cheese with the half-and-half and add to the dip. Cook until
the cream cheese is melted. Add the shredded mixed cheese and simmer
until melted. Stir in the crabmeat and nutmeg and cook over low heat
for about 15 minutes. Serve hot in a chafing dish with corn chips and
crackers.
[ Submitted by Joanne Amorte, Oak Alley Plantation }
[ The Legends of Louisiana Cookbook; Sheila Ainbinder; ISBN
0-671-70817-1 ] Posted by Fred Peters
Courtesy of Shareware RECIPE CLIPPER 1.0
Posted from the Echos Library 05/18/95 by Frank Skelly
Submitted By FRANK SKELLY On 05-18-95
Source from luhu.jp