Sue's Lump Crabmeat St. Martin

Ingredients

• 1/4 lb butter
• 1/4 cup onion, chopped
• 1/4 cup celery, chopped
• 1/4 cup green onion, chopped
• 1 tablespoon garlic, diced
• 2 tablespoons flour
• 3 1/2 cups hot whipping cream
• 1 ounce dry white wine
• 1 tablespoon lemon juice
• 1 dash hot pepper sauce
• 1/4 cup parmesan cheese, grated
• salt, to taste
• cayenne pepper, to taste
• 1/4 cup red bell pepper, diced
• 1 lb lump crabmeat
• 1/4 cup parsley, chopped

Directions

1. 1

   In a 2-quart heavy bottom sauce pan, melt butter over med-high heat.

2. 2

   Add onions, celery, green onions, and garlic. Saute 3-5 minutes, or until vegetables are wilted. Be careful not to brown vegetables.

3. 3

   Sprinkle in flour, blending well into mixture.

4. 4

   Using a wire whip, whisk hot cream into sauce pan stirring constantly until thick cream sauce is achieved.

5. 5

   Reduce heat to simmer and add white wine, lemon juice and hot sauce.

6. 6

   Add Parmesan cheese, stirring constantly so mixture will not scorch.

7. 7

   Season to taste using salt and cayenne pepper.

8. 8

   Add red bell pepper for color.

9. 9

   If mixture becomes too thick, add a small amount of whipping cream. Remove from heat, and gently fold in lump crabmeat.

10. 10

    Place in souffle ramekins, garnish with freshly chopped parsley, and serve with garlic croutons.