posted by Sue Freeman 08-12-98 8:06 PM
Crab Dip with Garlic and Herb Toasts
From Dean Ferring, chef at The Mansion on Turtle Creek in Dallas
1 tablespoon olive oil
1 cup finely minced yellow onion
1 tablespoon finely minced garlic
2 tablespoons heavy cream
1/2 pound cream cheese
1 pound lump crabmeat
1 teaspoon chopped parsley
1 teaspoon chopped basil
1 teaspoon chopped chives
dash of salt, freshly ground black pepper and cayenne pepper
Heart the olive oil in a heavy-bottomed sauce pan over medium
heat. Add the onions and garlic and saute for 2 minutes, stirring to
prevent browning. Add the heavy cream and stir to combine. Add
the cream cheese and whisk until all of the cheese is melted and you
have a smooth mixture.
Remove the pan from the heat and place the mixture in a bowl.
Let it cool for 10 minutes at room temperature. Fold in the
crabmeat, herbs and seasonings. Serve immediately or refrigerate
and serve chilled. Accompany with Herb Toasts.
Herb Toasts:
3/4 cup olive oil
2 teaspoons mashed garlic
1 tablespoon very finely minced chives
1 tablespoon very finely minced basil
1 tablespoon very finely minced parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 long loaf of fresh, crusty French bread
Preheat oven to 350 degrees F.
Combine all of the ingredients except the French bread and let
them sit for 15 minutes. Slice the bread into thin slices. Lay the slices
on a baking sheet and brush the tops with the herbed olive oil. Bake
the slices at 250 degrees for 8 to 10 minutes or until they are crisply
toasted and light golden in color.
Note: All crabmeat should be gently picked over to remove any
possible remaining shell. Place the crabmeat in a strainer and press
down lightly to extract any extra water. When using lump crab, you
want to keep it as intact as possible.
Yield: 2 cups