Crabmeat au gratin

Crabmeat au gratin

1 lb jumbo lump crabmeat
3 1/2 cups hot whipping cream
1/4 lb butter
1 oz dry white wine
1/4 cup diced onions
1 tbsp lemon juice
1/4 cup diced celery
dash Louisiana Gold hot sauce
1/4 cup chopped red bell pepper
1/2 cup grated cheddar cheese
1/4 cup chopped yellow bell pepper
salt & cracked black pepper to taste
1/4 cup chopped green onions
1/4 cup chopped green bell pepper
1 tbsp diced garlic
1/4 cup chopped parsley
3 tbsp flour

Directions
Preheat oven to 375 degrees F. In a heavy bottom two quart sauce pan, melt butter over medium high heat. Add onions, celery, red and yellow bell peppers, green onions and garlic. Saute three to five minutes or until vegetables are wilted. Be careful not to brown vegetables. Sprinkle in flour, blending well into mixture.

Using a wire whisk, whip hot cream into sauce pan stirring constantly until thick cream sauce is achieved. Reduce heat to simmer, add white wine, lemon juice and hot sauce.

Sprinkle in half of the cheddar cheese stirring the mixture constantly. Season to taste using salt and pepper. Add green bell pepper and parsley for color.

If mixture becomes too thick, add a small amount of hot water or whipping cream. Place equal parts of jumbo lump crab in the bottom of six au gratin dishes, top with sauce and sprinkle with remaining cheddar cheese.

Bake for ten minutes or until cheese is bubbly.
Makes 6 servings