Instructions: 1. Heart the olive oil in a heavy-bottomed sauce pan over medium heat. Add the onions and garlic and saute for 2 minutes, stirring to prevent browning. Add the heavy cream and stir to combine. Add the cream cheese and whisk until all of the cheese is melted and you have a smooth mixture.

2. Remove the pan from the heat and place the mixture in a bowl. Let it cool for 10 minutes at room temperature. Fold in the crabmeat, herbs and seasonings. Serve immediately or refrigerate and serve chilled. Accompany with Herb Toasts.

Herb Toasts:
1. Preheat oven to 350 degrees F.

2. Combine all of the ingredients except the French bread and let them sit for 15 minutes. Slice the bread into thin slices. Lay the slices on a baking sheet and brush the tops with the herbed olive oil. Bake the slices at 250 degrees for 8 to 10 minutes or until they are crisply toasted and light golden in color.

Note: All crabmeat should be gently picked over to remove any possible remaining shell. Place the crabmeat in a strainer and press down lightly to extract any extra water. When using lump crab, you want to keep it as intact as possible.

Yield: 2 cups

NOTES : From Dean Ferring, chef at The Mansion on Turtle Creek in Dallas.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.