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Patouts Hot Crab Dip

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Ingredients

Adjust Servings:
1/2 cup butter (1/4 lb)
2 medium yellow onions, choppe
1 small bell pepper, chopped
2 garlic cloves, minced
1 pint heavy cream
1 cup green onion, chopped
1/2 cup parsley, chopped
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons salt
2 teaspoons black pepper, ground
1 teaspoon white pepper, ground
6 drops tabasco sauce
1 lb white crab meat (fresh)

Nutritional information

3078.4
Calories
2486 g
Calories From Fat
276.3 g
Total Fat
168.8 g
Saturated Fat
1136.4 mg
Cholesterol
10405.5 mg
Sodium
56 g
Carbs
10.6 g
Dietary Fiber
14.5 g
Sugars
105.2 g
Protein
1496g
Serving Size

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Patouts Hot Crab Dip

Features:
    Cuisine:

    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.

    • 65 min
    • Serves 1
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Halia Peck

    Halia Peck

    Culinary adventurer on a mission to explore global flavors and cuisines.

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