Patout's Hot Crab Dip
1/2 c Butter (1/4 lb) 2 ea Medium yellow onions, choppe 1 ea Small bell pepper, chopped 2 ea Garlic cloves, minced 1 pt Heavy cream, 1 c Green onions, chopped 1/2 c Parsley, choppe...
Ingredients
- 1/2c butter (1/4 lb)
- 2ea medium yellow onions, choppe
- 1ea small bell pepper, chopped
- 2ea garlic cloves, minced
- 1pt heavy cream,
- 1c green onions, chopped
- 1/2c parsley, chopped
- 1t dried basil
Directions
- 1
1/2 c Butter (1/4 lb) 2 ea Medium yellow onions, choppe 1 ea Small bell pepper, chopped 2 ea Garlic cloves, minced 1 pt Heavy cream, 1 c Gre
- 2
Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted
- 3
Stir in the cream and bring to a simmer
- 4
Stir in the cream and bring to a simmer
- 5
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
- 6
Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more
- 7
Pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or Melba toast
- 8
Alex Patout writes, "I especially like it with garlic Melba toast." Makes about 1 quart.