* Exported from MasterCook *

PATOUT'S HOT CRAB DIP

Recipe By :
Serving Size : 10 Preparation Time :0:45
Categories : 0-5G Low Carb Dips & Spreads Seafood
Regional Cajun-Creole Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1 lg yellow onions -- chopped
1 sm bell pepper -- chopped
2 garlic clove -- minced
1 pt heavy cream -- 570ml
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
1/3 tsp tabasco sauce
1 lb crab meat -- fresh white 500g

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 to serve.

Cuisine:
"Cajun-Creole"












- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 305 Calories; 27g Fat (79.7% calories from fat); 11g Protein; 5g Carbohydrate; 1g Dietary Fiber; 130mg Cholesterol; 694mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com





Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0