---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Patout’s Hot Crab Dip
  Categories: Cajun, Dips, Fish/sea
       Yield: 1 servings
  
     1/2 c  Butter (1/4 lb)                     1 ts Dried basil
       2 ea Medium yellow onions, choppe        1 ts Dried thyme
       1 ea Small bell pepper, chopped          2 ts Salt
       2 ea Garlic cloves, minced               2 ts Ground black pepper
       1 pt Heavy cream,                        1 ts Ground white pepper
       1 c  Green onions, chopped               1 x  5-6 shots Tabasco sauce
     1/2 c  Parsley, chopped                    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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