Patout's Hot Crab Dip

• 12 cup butter (1/4 lb)
• 2 medium yellow onions, choppe
• 1 small bell pepper, chopped
• 2 garlic cloves, minced
• 1 pint heavy cream
• 1 cup green onion, chopped
• 12 cup parsley, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 2 teaspoons salt
• 2 teaspoons black pepper, Ground
• 1 teaspoon white pepper, Ground
• 6 drops Tabasco sauce
• 1 lb white crab meat (Fresh)

1. Melt the butter in a medium saucepan over medium heat.
2. Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted.
3. Stir in the cream and bring to a simmer.
4. Stir in the cream and bring to a simmer.
5. 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.
6. Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more.
7. Pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or Melba toast.

butter, yellow onions, bell pepper, garlic, heavy cream, green onion, parsley, basil, thyme, salt, black pepper, white pepper, tabasco sauce, white crab meat

Taken from www.food.com/recipe/patouts-hot-crab-dip-6562 (may not work)