Title: Patout's hot crab dip
 Categories: Cajun, Appetizers
      Yield: 1 Servings
 
    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
 
  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.