Oak alley restaurant's crab dip

2 1/2 quarts

Ingredients

Quantity Ingredient
6 ounces Frozen chopped broccoli
½ pounds Butter
¾ cup Chopped onion
½ cup Chopped celery
1½ teaspoon Basil
4 ounces Mushrooms, chopped
½ cup Chopped artichoke hearts
1 teaspoon Chopped garlic
⅛ cup Lemon juice
1 teaspoon Pickapeppa
2 tablespoons Piquant sauce
1½ teaspoon Italian seasoning
2½ can Cream of mushroom soup (approximately 26 ounces)
1½ teaspoon Tony's Seasoning (Tony Chachere)
½ cup Chablis
½ pounds Cream cheese
¼ cup Half-and-half
⅛ cup Shredded mixed cheese
1 pounds Crabmeat
¼ teaspoon Ground nutmeg

Directions

Boil the broccoli in salted water and drain well. Melt the butter in a large saucepan. Saute the onions, celery, basil, mushrooms, artichoke hearts and garlic until the onions are clear. Add the cooked broccoli, lemon juice, Pickapeppa, piquant sauce, Italian seasoning, mushroom soup and Tony's seasoning; saute for 20 minutes.

Stir in the wine and cook over low heat for 5 minutes. Process the cream cheese with the half-and-half and add to the dip. Cook until the cream cheese is melted. Add the shredded mixed cheese and simmer until melted. Stir in the crabmeat and nutmeg and cook over low heat for about 15 minutes. Serve hot in a chafing dish with corn chips and crackers.

[ Submitted by Joanne Amorte, Oak Alley Plantation } [ The Legends of Louisiana Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ] Posted by Fred Peters Courtesy of Shareware RECIPE CLIPPER 1.0 Posted from the Echo's Library 05/18/95 by Frank Skelly Submitted By FRANK SKELLY On 05-18-95

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