| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Cajun |
Cajun, Appetizers |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter (1/4 lb) |
| 1 |
|
Small bell pepper, chopped |
| 1 |
pt |
Heavy cream, |
| 1/2 |
c |
Parsley, chopped |
| 1 |
ts |
Dried thyme |
| 2 |
ts |
Ground black pepper |
|
|
5-6 shots Tabasco sauce |
| 2 |
|
Medium yellow onions, choppe |
| 2 |
|
Garlic cloves, minced |
| 1 |
c |
Green onions, chopped |
| 1 |
ts |
Dried basil |
| 2 |
ts |
Salt |
| 1 |
ts |
Ground white pepper |
| 1 |
lb |
Fresh white crab meat |
INSTRUCTIONS
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 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
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