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