1/2 Cup Butter (1/4 lb)	2 Tsp black pepper, Ground
1 Tsp basil, Dried	1 Pint Heavy cream
2 Medium yellow onions, choppe	1 Tsp white pepper, Ground
1 Tsp thyme, Dried	1 Cup Green onions, chopped
1 Small bell pepper, chopped	1 5-6 shots Tabasco sauce
2 Tsp Salt	1/2 Cup Parsley, chopped
2 Garlic cloves, minced	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.