---------- Recipe via Meal-Master (tm) v8.03
  
       Title: PATOUT'S HOT CRAB DIP
  Categories: Cajun, Appetizers, Dips
       Yield: 1 servings
  
     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 ts Dried basil
       1 ts Dried thyme
       2 ts Salt
       2 ts Ground black pepper
       1 ts 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.
  
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