Patout s Hot Crab Dip

Recipes Ingredients:

1/2 c Butter (1/4 lb)
1 ts Dried basil
2 ea Medium yellow onions, choppe
1 ts Dried thyme
1 ea Small bell pepper, chopped
2 ts Salt
2 ea Garlic cloves, minced
2 ts Ground black pepper
1 pt Heavy cream,
1 ts Ground white pepper
1 c Green onions, chopped
1 x 5-6 shots Tabasco sauce
1/2 c Parsley, chopped
1 lb Fresh white crab meat

Recipe Instructions:

Melt the Butter in a medium Saucepan over medium heat. Add the onions, bell pepper, and Garlic and saute for 10-15 minutes, until wilted. Stir in the cream and bring to a simmer. Stir in the cream and bring to a simmer. Stir in 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. Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more. Pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or Melba toast. Alex Patout writes, "I especially like it with Garlic Melba toast." Makes about 1 quart.