Patout’s Hot Crab Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun Appetizers

Amount Measure Ingredient — Preparation Method
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1/2 cup Butter (1/4 lb)
2 each Medium yellow onions — choppe
1 each Small bell pepper — chopped
2 each Garlic cloves — minced
1 pint Heavy cream
1 cup Green onions — chopped
1/2 cup Parsley — chopped
1 teaspoon Dried basil
1 teaspoon Dried thyme
2 teaspoons Salt
2 teaspoons Ground black pepper
1 teaspoon Ground white pepper
5-6 shots Tabasco sauce
1 pound 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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