Recipe - Patouts Hot Crab Dip

One half cup Butter (One fourth lb)
1 Small bell pepper, chopped
1 pt Heavy cream,
One half cup Parsley, chopped
1 teaspoon Dried thyme
2 teaspoon Ground black pepper
56 shots Tabasco sauce
2 Medium yellow onions, choppe
2 Garlic cloves, minced
1 cup Green onions, chopped
1 teaspoon Dried basil
2 teaspoon Salt
1 teaspoon Ground white pepper
1 pound Fresh white crab meat

Melt the butter in a medium saucepan over medium heat. Add the
onions, bell pepper, and garlic and saute for 1015 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 23 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip