Title: Patout's Hot Crab Dip
Categories: Cajun Appetizer
Yield: 1 Servings
| 1/2 | c | Butter (1/4 lb) |
| 2 | | Medium yellow onions, choppe |
| 1 | | Small bell pepper, chopped |
| 2 | | Garlic cloves, minced |
| 1 | pt | Heavy cream, |
| 1 | c | Green onions, chopped |
| 1/2 | c | Parsley, chopped |
| 1 | ts | Dried basil |
| 1 | ts | Dried thyme |
| 2 | ts | Salt |
| 2 | ts | Ground black pepper |
| 1 | ts | Ground white pepper |
| | | 5-6 shots Tabasco sauce |
| 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.