Oak alley restaurant's crab dip
2 1/2 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Frozen chopped broccoli |
| ½ | pounds | Butter |
| ¾ | cup | Chopped onion |
| ½ | cup | Chopped celery |
| 1½ | teaspoon | Basil |
| 4 | ounces | Mushrooms, chopped |
| ½ | cup | Chopped artichoke hearts |
| 1 | teaspoon | Chopped garlic |
| ⅛ | cup | Lemon juice |
| 1 | teaspoon | Pickapeppa |
| 2 | tablespoons | Piquant sauce |
| 1½ | teaspoon | Italian seasoning |
| 2½ | can | Cream of mushroom soup (approximately 26 ounces) |
| 1½ | teaspoon | Tony's Seasoning (Tony Chachere) |
| ½ | cup | Chablis |
| ½ | pounds | Cream cheese |
| ¼ | cup | Half-and-half |
| ⅛ | cup | Shredded mixed cheese |
| 1 | pounds | Crabmeat |
| ¼ | teaspoon | 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 Tony's 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 Echo's Library 05/18/95 by Frank Skelly Submitted By FRANK SKELLY On 05-18-95