Patout's Hot Crab Dipcajun, dips 1/2 cup butter (1/4 lb) 2 each medium yellow onions, choppe 1 each small bell pepper, chopped 2 each garlic cloves, minced 1 pint heavy cream, 1 cup green onions, chopped 1/2 cup parsley, chopped 1 teaspoon dried basil 1 teaspoon dried thyme 2 teaspoon salt 2 teaspoon ground black pepper 1 teaspoon ground white pepper 1 single 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. |
