---------- 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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