Patouts Hot Crab Dip - 1000 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Butter, 1/4 lb
1 each: Small bell pepper, chopped
1 pint: Heavy cream,
1/2 cup: Parsley, chopped
1 tsp: Dried thyme,
2 tsp: Ground black pepper,
5-6 shots Tabasco sauce,
2 each: Medium yellow onions, choppe
2 each: Garlic cloves, minced
1 cup: Green onions, chopped
1 tsp: Dried basil,
2 tsp: Salt,
1 tsp: Ground white pepper,
1 lbs: Fresh white crab meat,
Directions:
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 doeuvre 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. Submitted By LAWRENCE KELLIE On
06-14-95
Source from luhu.jp
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 doeuvre 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. Submitted By LAWRENCE KELLIE On
06-14-95
Source from luhu.jp