Patout's Hot Crab Dip

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 t Dried basil

1 t Dried thyme

2 t Salt

2 t Ground black pepper

1 t 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.