Sue's Lump Crabmeat St. Martin

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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