Patout's Hot Crab Dip

Ingredients:

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

Method:

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 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.