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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 c. Finely chopped yellow onion
- 1 Tbsp. Finely chopped garlic
- 2 Tbsp. Heavy cream
- 1/2 lb Cream cheese
- 1 lb Lump crabmeat
- 1 tsp Minced parsley
- 1 tsp Minced basil
- 1 tsp Minced chives
- 1 dsh Salt, freshly grnd black pepper and cayenne pepper
- 3/4 c. Extra virgin olive oil
- 2 tsp Mashed garlic
- 1 Tbsp. Very finely chopped chives
- 1 Tbsp. Very finely chopped basil
- 1 Tbsp. Very finely chopped parsley
- 1/2 tsp Salt
- 1/2 tsp Freshly grnd black pepper
- 1 x Long loaf of fresh, crusty French bread
Direcciones
- 1. Heart the extra virgin olive oil in a heavy-bottomed sauce pan over medium heat. Add in the onions and garlic and saute/fry for 2 min, stirring to prevent browning. Add in the heavy cream and stir to combine. Add in the cream cheese and whisk till all of the cheese is melted and you have a smooth mix.
- 2. Remove the pan from the heat and place the mix in a bowl. Let it cold for 10 min at room temperature. Mix in the crabmeat, herbs and seasonings. Serve immediately or possibly chill and serve chilled. Accompany with Herb Toasts.
- Herb Toasts:1. Preheat oven to 350 degrees F.
- 2. Combine all of the ingredients except the French bread and let them sit for 15 min. Slice the bread into thin slices. Lay the slices on a baking sheet and brush the tops with the herbed extra virgin olive oil. Bake the slices at 250 degrees for 8 to 10 min or possibly till they are crisply toasted and light golden brown 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 c.
- NOTES : From Dean Ferring, chef at The Mansion on Turtle Creek in Dallas.
