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Crab Lorenzo

Serves 6-8

This luscious dip was the first dish served at the 1886 Crescent Hotel in Eureka Springs. It is still on the menu in the Crystal Dining Room.


  • Butter ¼ cup
  • Green Onions 3, finely chopped
  • Garlic 1 clove, finely chopped
  • Red Bell Pepper ½, finely chopped
  • All-Purpose Flour 2 Tbs
  • Heavy Cream 1 cup
  • Parmesan Cheese freshly grated, ½ cup
  • Salt and Freshly Ground Black Pepper to taste
  • Cayenne Pepper a pinch
  • Fresh Lump Crab Meat 12 oz, picked over
  • Pita Toast Points for dipping

Cook It

  1. Melt the butter in a skillet and sauté the green onions, garlic and red pepper until softened.
  2. Stir in the flour and cook for one minute more.
  3. Lower the heat and stir in the cream and parmesan. Season to taste with salt, pepper and cayenne.
  4. Gently stir in the crab meat then transfer the mixture to an ovenproof dish. Broil 1 to 2 minutes, until lightly browned.