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