Patout's Hot Crab Dip

• 1/2 cup butter
• 2 each yellow onion chopped
• 1 small sweet red bell peppers
• 2 each garlic cloves minced
• 1 pint heavy whipping cream
• 1 cup scallions, spring or green onions chopped
• 1/2 cup parsley leaves chopped
• 1 teaspoon basil dried
• 1 teaspoon thyme dried
• 2 teaspoons salt
• 2 teaspoons black pepper ground
• 1 teaspoon white pepper ground
• 5-6 shots red hot pepper sauce
• 1 pound crab meat fresh, white

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

butter, onion, sweet red bell peppers, garlic, cream, scallions, parsley, basil, thyme, salt, black pepper, white pepper, shots red hot pepper sauce, crab meat

Taken from recipeland.com/recipe/v/patouts-hot-crab-dip-37426 (may not work)