MAGNOILA’S CRAB DIP WITH GARLIC AND HERB TOAST
1 tablespoon olive oil
1 cup finely minced yellow onion
1 tablespoon finely minced garlic
2 tablespoons heavy cream
1/2 pound cream cheese
1 pound lump crabmeat
1 teaspoon chopped parsley
1 teaspoon chopped basil
1 teaspoon chopped chives
Dash of salt, freshly ground black pepper and cayenne pepper
Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the onions and garlic and sauté for 2 min, stirring to prevent browning. Add the heavy cream and stir to combine. Add the cream cheese and whisk until all of the cheese is melted and you have a smooth mixture.
Remove the pan from the heat; place the mixture in a bowl. Let it cool for 10 minutes at room temperature. Fold in the crabmeat, herbs and seasonings. Serve immediately, or refrigerate and serve chilled. Accompany with toast points.
Note: All crabmeat should be gently picked over to remove any possible remaining shell. Place the crabmeat in a strainer; press down lightly to extract any extra water. When using lump crab, you want to keep it as intact as possible.
This recipe for Magnolia`s Crab Dip with Garlic and Herb Toasts serves/makes 2 cups