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---------- Recipe via Meal-Master (tm) v8.01
Title: Patout's Hot Crab Dip
Categories: Cajun, Dips, Fish/sea
Yield: 1 servings
1/2 c Butter (1/4 lb) 1 ts Dried basil
2 ea Medium yellow onions, choppe 1 ts Dried thyme
1 ea Small bell pepper, chopped 2 ts Salt
2 ea Garlic cloves, minced 2 ts Ground black pepper
1 pt Heavy cream, 1 ts Ground white pepper
1 c Green onions, chopped 1 x 5-6 shots Tabasco sauce
1/2 c Parsley, chopped 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.
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