![]() ![]() Stir together to blend and bring to a boil, then remove from heat.ĭivide the mixture among individual ramekins or shallow serving dish and place on plate with several croutons alongside each one, for scooping. Gently stir in the crabmeat, reduce the heat to very low and simmer for 3 minutes.Īdd the Creole seasoning, green onions, parsley, Parmesan and Swiss cheese. Add the cream cheese and sour cream and stir constantly until the cream cheese melts and the mixture comes to a simmer. Add the garlic and cook for a minute or two, until tender but not browned. Add and sauté the onion, celery and bell pepper until translucent, about 7 minutes. In a large saucepan, melt the butter over medium-low heat. Turn and brush the other side lightly with olive oil, toast again until golden and set aside. Arrange the slices on a baking sheet and toast just until pale golden. To make the toasted bread, slice the french baguette into ¼-inch rounds.
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