Patout's Hot Crab Dip

Name: Patout's Hot Crab Dip
Yield: 8
Cuisine: Cajun
Ingredients: butter; yellow onion; sweet red bell peppers; garlic cloves; heavy whipping cream; scallions, spring or green onions; parsley leaves; basil; thyme; salt; black pepper; white pepper; red hot pepper sauce; crab meat

Patout’s Hot Crab Dip recipe

YIELD

8 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

CUP BUTTER

YELLOW ONION
chopped *

SMALL SWEET RED BELL PEPPERS

GARLIC CLOVES
minced *

PINT HEAVY WHIPPING CREAM *

CUP SCALLIONS, SPRING OR GREEN ONIONS
chopped

CUP PARSLEY LEAVES
chopped

TEASPOON BASIL
dried *

TEASPOON THYME
dried *

TEASPOONS SALT

TEASPOONS BLACK PEPPER
ground

TEASPOON WHITE PEPPER
ground

5-6

SHOTS RED HOT PEPPER SAUCE *

POUND CRAB MEAT
fresh, white

Directions

Melt the butter in a medium saucepan over medium heat.

Add the onions, bell pepper, and garlic and sauté for 10 to 15 minutes, until wilted.

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 to 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.