------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Patout's Hot Crab Dip
Categories: Cajun, Appetizers
Servings: 1
1/2 c Butter
1 sm Bell pepper; chopped
2 c Heavy cream
1/2 c Parsley; chopped
1 ts Dried thyme
2 ts Ground black pepper
5 ds Tabasco sauce; up to 6
2 md Yellow onions; chopped
2 cl Garlic; minced
1 c Green onions; chopped
1 ts Dried basil
2 ts Salt
1 ts Ground white pepper
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 to 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 to 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.
