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| 1/2 Tasse | Butter (1/4 lb) |
| 1 | Small bell pepper, chopped |
| 1 x ca. 1/2 Liter | heavy cream |
| 1/2 Tasse | parsley chopped |
| 1 Teelöffel | thyme dried |
| 2 Teelöffel | black pepper ground |
| 1 | 5-6 shots Tabasco sauce |
| 2 | Medium yellow onions, choppe |
| 2 | cloves garlic minced |
| 1 Tasse | green onions chopped |
| 1 Teelöffel | basilicum dried |
| 2 Teelöffel | salt |
| 1 Teelöffel | white pepper ground |
| 1 x ca. 450 g | Fresh white crab meat |
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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."
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