Yield: 1 servings
Measure | Ingredient |
---|---|
½ cup | Butter (1/4 lb) |
2 eaches | Medium yellow onions, choppe |
1 each | Small bell pepper, chopped |
2 eaches | Garlic cloves, minced |
1 pint | Heavy cream, |
1 cup | Green onions, chopped |
½ cup | Parsley, chopped |
1 teaspoon | Dried basil |
1 teaspoon | Dried thyme |
2 teaspoons | Salt |
2 teaspoons | Ground black pepper |
1 teaspoon | Ground white pepper |
1 x | 5-6 shots Tabasco sauce |
1 pounds | 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.