Spicy patout crab dip

Patout's Spicy Crab Dip: History and Origin

Patout's spicy crab dip is a delicacy originating from the Louisiana region of the United States, where Creole and Cajun cultures have given rise to a very rich and diverse cuisine. This dip became especially popular in New Orleans, known for its fresh seafood and intense flavors with a spicy kick that characterizes the area.

In Latin America, although there is no exact name for this dish, similar preparations of seafood dips or creams can be found under names such as "crab dip," "spicy seafood cream," or simply "spicy seafood dip." In countries like Mexico, Argentina, and Colombia, the recipe is adapted with local ingredients and seasonings, but the essence of Patout's spicy crab dip remains with its creamy base and the special touch of spiciness.

This dip is ideal as an appetizer for gatherings, parties, or buffets, and stands out for its delicate combination of butter, cream, and spices that enhance the flavor of the white crab meat. Its origin reflects the influence of the Southern US culture and its fusion with Mediterranean and Caribbean flavors.

How to Prepare Patout's Spicy Crab Dip

Ingredients: Butter, yellow onions, bell pepper, garlic cloves, heavy cream, green onion, parsley, dried basil, dried thyme, salt, black pepper, white pepper, Tabasco sauce, and white crab meat.

Preparation Steps:

Melt the butter in a medium saucepan over medium heat.

Add the onions, bell pepper, and garlic and sauté for 10-15 minutes, until softened.

Incorporate the cream and bring to a simmer.

Add the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick.

Add the crab meat, return to a simmer, and cook for 2-3 minutes more.

Pour into a serving dish to keep warm and serve as an appetizer or as part of a buffet with crackers or Melba toast.

Spicy patout crab dip