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Recipe for :

Hot Crab Dip

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. Shirley had this to say:

"I make this one and I think you'll like it. Patout's in New Orleans serves this delicious dip".


1/2 cup Butter (1/4 lb)
2 ea. medium yellow onions, chopped
1 small bell pepper, chopped
2 garlic cloves, minced
1 pint heavy cream
1 cup green onions, chopped
1/2 cup parsley, chopped
1 tsp. dried basil
1 tsp. dried thyme
2 tsp. salt
2 tsp. ground black pepper
1 tsp. ground white pepper
5 - 6 drops hot sauce
1 lb. fresh crab meat, flaked


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 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.

Shirley Cline