Patout's Hot Crab Dip

This is an adopted recipe. I have not yet tried it, but the below reviewer vouches for its edibility. Please feel free to offer additional comments via a review should you try this. Thanks!

• Ready In: 45 mins
• Serves: 1
• Yields: 1 quart

Ingredients

• 1⁄2 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
• 1⁄2 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)

Directions

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.