---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Patout's Hot Crab Dip
 Categories: Cajun, Appetizers, Dips
      Yield: 1 Quart
 
    1/2 c  Butter
      2 md Yellow onions; chopped
      1 sm Bell pepper; chopped
      2 cl Garlic; 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
      5 ds Tabasco sauce; up to 6
      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 to 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 to 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."
 
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