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Country Kitchen
August 4, 2008 Previous Recipe | Next Recipe
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MAMMAW’S SOUR CREAM POUND CAKE
PICKLED SHRIMP
SPICY CRAB DIP
SMOKED CATFISH DIP
TWICE-BAKED POTATO CASSEROLE
KYSER BBQ CATFISH
SPINACH SALAD DRESSING
MAMA’S CHOCOLATE CHIP COOKIES
EASY MACARONI AND CHEESE
CATFISH ALLISON
SPICY CRAB DIP

1/2 cup butter
1 small bell pepper, chopped
2 teaspoons (two cloves) minced garlic
1 cup green onions, chopped
1 pint heavy cream
1 (32-ounce) jar salsa
1/2 cup chopped parsley
1 teaspoon dried thyme
5 to 6 dashes Tabasco sauce
Dash salt
2 teaspoons black pepper
1 pound cream cheese
1 pound crab meat

Saute butter, bell pepper, garlic and green onions for 10 to 15 minutes. Stir in cream and salsa and bring to a gentle boil. Add parsley, thyme, Tabasco, salt and pepper. Fold in cream cheese and crab meat. Reduce heat and simmer for 5 minutes. Serve with toasted baguette or French bread slices.





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