posted by pwhayes 07-20-99 10:12 PM
Crab Bread
Served at Andrew Jaeger's House of Seafood
8 oz. Cream cheese
1 Tbsp. Chopped garlic
1/4 cup Chardonnay
1/4 cup green onions
1/2 tsp. black pepper
1/2 tsp. Worcestershire sauce
1/2 tsp. Blackening seasoning
1/4 tsp. Tabasco
1/4 tsp. Lemon zest
1 tsp. Lemon juice
1 tsp. Creole mustard
1/2 lb. Crabmeat
Heat in sauce pan, cream cheese, garlic, and Chardonnay.
Add green onions, black pepper, Worcestershire sauce, blackening seasoning, Tabasco, lemon zest, lemon juice and Creole mustard.
Heat well and add crabmeat.
Spread on 1/2 loaf of French bread cut in half. Top with Cheddar cheese and green onions and bake until brown and bubbly.
Slice and serve hot - serves four.