Hot Crab Dip

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

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