Recipe for Patout's Hot Crab Dip


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 teaspoon salt
2 teaspoon ground black pepper
1 teaspoon ground white pepper
1 single 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,makes about 1 quart.

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