Ingredients
-
1/2
-
2
-
1
-
2
-
1
-
1
-
1/2
-
1
-
1
-
2
-
2
-
1
-
6
-
1
-
Directions
Patout’s Hot Crab Dip, This is an adopted recipe I have not yet tried it, but the below reviewer vouches for its edibility Please feel free to offer additional comments via a review should you try this Thanks!, I’ve had the original at Patout’s and this one is exactly like it Really rich and delicous — very much a French Creole dish , This is an adopted recipe I have not yet tried it, but the below reviewer vouches for its edibility Please feel free to offer additional comments via a review should you try this Thanks!
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Steps
|
1
Done
|
Melt the Butter in a Medium Saucepan Over Medium Heat. |
|
2
Done
|
Add the Onions, Bell Pepper, and Garlic and Saute For 10-15 Minutes, Until Wilted. |
|
3
Done
|
Stir in the Cream and Bring to a Simmer. |
|
4
Done
|
Stir in the Cream and Bring to a Simmer. |
|
5
Done
|
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. |
|
6
Done
|
Stir in the Crab Meat, Return to a Simmer, and Let Cook 2-3 Minutes More. |
|
7
Done
|
Pour Into a Chafing Dish and Serve as an Hors D'oeuvre or as Part of a Buffet With Crackers or Melba Toast. |
