Name: Patout's Hot Crab Dip
Ingredients: 1/2 c Butter (1/4 lb); 1 Small bell pepper, chopped; 1 pt Heavy cream,; 1/2 c Parsley, chopped; 1 ts Dried thyme; 2 ts Ground black pepper; 5-6 shots Tabasco sauce; 2 Medium yellow onions, choppe; 2 Garlic cloves, minced; 1 c Green onions, chopped; 1 ts Dried basil; 2 ts Salt; 1 ts Ground white pepper; 1 lb Fresh white crab meat

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats	Cajun	Cajun, Appetizers	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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