Patout's Hot Crab Dip Recipe

Step 1

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. "

Step 2

Makes about 1 quart.

Things You'll Need

  • 1/2c Butter (1/4 lb)
  • 2ea Medium yellow onions, chopped
  • 1ea Small bell pepper, chopped
  • 2ea Garlic cloves, minced
  • 1pt Heavy cream,
  • 1c Green onions, chopped
  • 1/2c Parsley, chopped
  • 1ts Dried basil
  • 1ts Dried thyme
  • 2ts Salt
  • 2ts Ground black pepper
  • 1ts Ground white pepper
  • 5-6 shots Tabasco sauce
  • 1lb Fresh white crab meat

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