Tommy's Fish House: Pepperjack Crab Dip
BATON ROUGE - Our Chef of the Month for February is Chef Kenny Carr from Tommy's Fish House in Prairievile. He joined Kylie Dixon and John Pastorek in the 2une In Kitchen this morning to make what he believes is their best-tasting dish: Pepper Jack Crab Dip.
4 tbsp. onions
6 tbsp. celery
2 tbsp. yellow bell pepper
2 tbsp. green bell pepper
2 tbsp. red bell pepper
2 tbsp. butter
1/4 cup milk
1/4 cup heavy cream
1/4 tsp. seafood base
pepper jack cheese
1) Saute vegetables in butter.
2) Add seasoning and seafood base.
3) Add milk and heavy cream.
4) Add cream cheese and pepper jack cheese.
5) Let simmer again until cheese is melted.
6) Add crab meat.
7) Let simmer for 2 minutes.
8) Remove from heat and serve.
Head into the 2une In Kitchen with Chef Kenny to see how it's done! 2une In next Wednesday for another delicious recipe from Tommy's Fish House.
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