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Patout's Hot Crab Dip



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 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.













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