Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Butter (1/4 lb) 1 t Dried basil
2 ea Medium yellow onions, choppe 1 t Dried thyme
1 ea Small bell pepper, chopped 2 t Salt
2 ea Garlic cloves, minced 2 t Ground black pepper
1 pt Heavy cream, 1 t Ground white pepper
1 c Green onions, chopped 1 x 5-6 shots Tabasco sauce
1/2 c Parsley, chopped 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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