Patout's Hot Crab Dip

Course : Dips
Serves: 1
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1/2 cup butter
2 medium yellow onions -- chopped
1 small bell pepper -- chopped
2 cloves garlic -- 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 ounces Tabasco sauce -- up to 6
1 pound fresh white crab meat

Preparation / Directions:

Melt the butter in a medium saucepan over medium heat. Add the onions, bell pepper, and garlic and sauté 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

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