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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 to 15 minutes, until wilted. 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 to 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.
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Wooden crab mallet — crack shells at the crab boil table
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Wooden crab mallet — crack shells at the crab boil table
Compact sous vide circulator with app — Bluetooth control, 1100W
Electric warming tray — keep multiple dishes hot for entertaining
Keep soups and stews hot for hours — portable, insulated
Keep beverages hot or cold for hours — coffee, cocktails, smoothie