Patout’S Hot Crab Dip Recipe

RatingDifficultyIntermediate

Patout's Hot Crab Dip Recipe is a creamy and cheesy dip that is perfect for any party or get-together. This dip is made with fresh crab meat, cream cheese, mayonnaise, and a variety of spices. It is then baked until it is hot and bubbly. Serve this dip with crackers or bread for a delicious appetizer.

Yields1 Serving
Prep Time20 minsCook Time1 hr 10 minsTotal Time1 hr 30 mins
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 ½ c Butter (1/4 lb)
 1 ts Dried basil
 2 ea Medium yellow onions, choppe
 1 ts Dried thyme
 1 ea Small bell pepper, chopped
 2 ts Salt
 2 ea Garlic cloves, minced
 2 ts Ground black pepper
 1 pt Heavy cream,
 1 ts Ground white pepper
 1 c Green onions, chopped
 1 x 5-6 shots Tabasco sauce
 ½ c Parsley, chopped
 1 lb Fresh white crab meat


1

Melt the butter in a medium saucepan over medium heat.

2

Add theonions, bell pepper, and garlic and saute for 10-15 minutes,until wilted.

3

Stir in the cream and bring to a simmer.

4

Stirin the cream and bring to a simmer.

5

Stir in the green onions,parsley, herbs, and seasonings and continue to simmer untilthe cream has reduced by about a quarter and the sauce is thick.

6

Stir in the crab meat, return to a simmer, and let cook 2-3 minutesmore.

7

Pour into a chafing dish and serve as an hors d'oeuvre oras part of a buffet with crackers or Melba toast.

8

Alex Patout writes,I especially like it with garlic Melba toast.

9

Makes about 1 quart.

CategoryCuisineTags

Ingredients

 ½ c Butter (1/4 lb)
 1 ts Dried basil
 2 ea Medium yellow onions, choppe
 1 ts Dried thyme
 1 ea Small bell pepper, chopped
 2 ts Salt
 2 ea Garlic cloves, minced
 2 ts Ground black pepper
 1 pt Heavy cream,
 1 ts Ground white pepper
 1 c Green onions, chopped
 1 x 5-6 shots Tabasco sauce
 ½ c Parsley, chopped
 1 lb Fresh white crab meat

Directions

1

Melt the butter in a medium saucepan over medium heat.

2

Add theonions, bell pepper, and garlic and saute for 10-15 minutes,until wilted.

3

Stir in the cream and bring to a simmer.

4

Stirin the cream and bring to a simmer.

5

Stir in the green onions,parsley, herbs, and seasonings and continue to simmer untilthe cream has reduced by about a quarter and the sauce is thick.

6

Stir in the crab meat, return to a simmer, and let cook 2-3 minutesmore.

7

Pour into a chafing dish and serve as an hors d'oeuvre oras part of a buffet with crackers or Melba toast.

8

Alex Patout writes,I especially like it with garlic Melba toast.

9

Makes about 1 quart.

Patout’S Hot Crab Dip Recipe

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