Patout's Hot Crab Dip

1/2 cup butter (1/4 lb)
2 each medium yellow onions, choppe
1 each small bell pepper, chopped
2 each garlic cloves, minced
1 pint heavy cream,
1 cup green onions, chopped
1/2 cup parsley, chopped
1 teaspoon dried ba sil
1 teaspoon dried thyme
2 teaspoon salt
2 teaspoon ground black pepper
1 teaspoon ground white pepper
1 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