Patout's hot crab dip

Yield: 1 Servings

Ingredients:

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 ts Dried basil
1 ts Dried thyme
2 ts Salt
2 ts Ground black pepper
1 ts Ground white pepper
1 x 5-6 shots Tabasco sauce
1 lb Fresh white crab meat

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.