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Patout's Hot Crab Dip

appetizers, cajun

1/2 cup Butter (1/4 lb)
2 each Medium yellow onions; choppe
1 each Small bell pepper; chopped
2 each Garlic cloves; minced
1 pint Heavy cream
1 cup Green onions; chopped
1/2 cup Parsley; chopped
1 teaspoon Dried basil
1 teaspoon Dried thyme
2 teaspoons Salt
2 teaspoons Ground black pepper
1 teaspoon Ground white pepper
5-6 shots Tabasco sauce
1 pound 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.

Yield: 1 serving

Preparation Time: 0:00

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