Patout's hot crab dip
Yield: 1 servings
Ingredients:
- 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
Instructions:
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.
