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 x 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. Alex Patout writes, "I
especially like it with garlic Melba toast." Makes
about 1 quart.
