Sue's Lump Crabmeat St. Martin

Linda's Busy Kitchen's Note:

For that next cocktail party, this dish makes an excellent hors d’oeuvres and should be served hot with garlic croutons or crackers. The serving size is approximate.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• ¼ lb butter
• ¼ cup onion , chopped
• ¼ cup celery , chopped
• ¼ cup green onion , chopped
• 1 tablespoon garlic , diced
• 2 tablespoons flour
• 3 ½ cups hot whipping cream
• 1 ounce dry white wine
• 1 tablespoon lemon juice
• 1 dash hot pepper sauce
• ¼ cup parmesan cheese , grated
• salt , to taste
• cayenne pepper , to taste
• ¼ cup red bell pepper , diced
• 1 lb lump crabmeat
• ¼ cup parsley , chopped

Directions:

1. In a 2-quart heavy bottom sauce pan, melt butter over med-high heat.
2. Add onions, celery, green onions, and garlic. Saute 3-5 minutes, or until vegetables are wilted. Be careful not to brown vegetables.
3. Sprinkle in flour, blending well into mixture.
4. Using a wire whip, whisk hot cream into sauce pan stirring constantly until thick cream sauce is achieved.
5. Reduce heat to simmer and add white wine, lemon juice and hot sauce.
6. Add Parmesan cheese, stirring constantly so mixture will not scorch.
7. Season to taste using salt and cayenne pepper.
8. Add red bell pepper for color.
9. If mixture becomes too thick, add a small amount of whipping cream. Remove from heat, and gently fold in lump crabmeat.
10. Place in souffle ramekins, garnish with freshly chopped parsley, and serve with garlic croutons.

Reviews

[ImAGourmetChef]

Excellent crab entree!

[Janey FL]

What a lovely dinner this was! My entire family was bowing at my feet after eating this one, asking me to please make it again sometime for them! I served it with garlic buttered linguini on the side. It was so delicious, I can't wait to have it again myself! Thanks for sharing!

[MichelliBelli]

I made this using fresh crabmeat and it was sinfully delicious! I look forward to sharing this with friends soon for a special dinner. Thanks ever so much for such a lovely recipe!