Patout's Hot Crab Dip

------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Patout's Hot Crab Dip
Categories: Cajun Appetizers
Servings: 1

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

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.

-----------------------------------------------------------------------------