the butter in a medium saucepan over medium
the onions, bell pepper, and garlic and saute
for 10 - 15 minutes, until wilted.
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.
into a chafing dish and serve as an hors d'oeuvre
or as part of a buffet with crackers or Melba
Patout writes, "I especially like it with garlic
about 1 quart.