------------- Recipe Extracted from Meal-Master (tm) Database --------------
      Title: Patout’s Hot Crab Dip
 Categories: Cajun Appetizers    
   Servings:  1
 	1/2 c  Butter (1/4 lb)			   2 ea Medium yellow onions,
       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 t  Dried basil   
       1 t  Dried thyme                         2 t  Salt   
       2 t  Ground black pepper                 1 t  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.