INGREDIENTS :
1 qt. heavy whipping cream
2 sticks butter
½ c. onions, chopped
¼ c. celery, chopped
½ c green onions, sliced
2 tbsp. Garlic, minced
½ c. flour
¼ c. white wine
½ c. lemon juice
1 tsp. Louisiana hot sauce
1 c. grated Parmesan Cheese
Salt and cayenne pepper to tase
1.2 c red bell pepper, diced
1 tsp. Fresh thyme, chopped
2 lbs. Jumbo lump crabmeat
1 lb. claw crabmeat
2 large French Bread Loaf
2 sticks butter, melted
1 c. gruyere cheese (optional)
INSTRUCTIONS :
In a small saucepan, begin to warm the heavy cream. Do not bring to a boil. In a separate saucepan, melt the 2 sticks of butter on medium heat. Once the butter has melted, add the onion, celery, green onion, and garlic to the melted butter and begin to cook until soft and translucent, about 2-3 minutes.
Mix in the flour and stir to make a white roux. Do not let the roux brown. Carefully, add the warm cream to the roux and stir to work out the lumps of the flour. Reduce heat to a simmer and add the white wine, lemon juice, and hot sauce.
Add the Parmesan cheese stirring well so the mixture does not scorch. Add the red pepper, thyme, and parsley then fold in the crabmeat.
Preheat oven to 350 Degrees. Slice the french bread into 1-inch slices and brush on both sides with butter, place on baking sheet and bake in the oven for 5 minutes. Serve with dip.
NOTE: I pour the dip in a baking dish and sprinkle with Gruyere Cheese and baked in the oven for 20 minutes. You don’t have to do this. You can simply serve the dip as is with the toasted baguettes.
