Patout's hot crab dip
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter (1/4 lb) |
| 2 | eaches | Medium yellow onions, choppe |
| 1 | each | Small bell pepper, chopped |
| 2 | eaches | Garlic cloves, minced |
| 1 | pint | Heavy cream, |
| 1 | cup | Green onions, chopped |
| ½ | cup | Parsley, chopped |
| 1 | teaspoon | Dried basil |
| 1 | teaspoon | Dried thyme |
| 2 | teaspoons | Salt |
| 2 | teaspoons | Ground black pepper |
| 1 | teaspoon | Ground white pepper |
| 1 | x | 5-6 shots Tabasco sauce |
| 1 | pounds | 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 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.