Ingredients
- 6 shots tabasco sauce
- 2 onions (yellow)
- 2 garlic (cloves)
- 1 bell pepper
- 475 ml cream (heavy)
- 260 gr crab meat (fresh white)
- 120 gr green onions
- 110 gr butter
- 14 gr parsley
- 6 gr salt
- 6 gr black pepper (ground)
- 3 gr pepper (ground white)
- 2 gr thyme (dried)
- 1 gr basil (dried)
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 litre .
