COMMENT:
Remember for that next cocktail party, this dish makes an excellent
hours d'oeuvre and should be served hot with garlic croutons or
crackers.
INGREDIENTS:
- 1 pound jumbo lump crabmeat
- 3 1/2 cups hot whipping cream1 ounce dry white wine
- 1/4 pound butter
- 1 tbsp lemon juice
- 1/4 cup chopped onions
- dash of Louisiana Gold Pepper Sauce
- 1/4 cup chopped celery
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- salt and cayenne pepper to taste
- 1 tbsp diced garlic
- 1/4 cup diced red bell pepper
- 2 tbsps flour
- 1/4 cup chopped parsley
METHOD:
In a 2-quart heavy bottom sauce pan, melt butter over medium-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 pepper.
Add red bell pepper for color. If mixture becomes too thick, add
a small amount of whipping cream or hot water. Remove from heat
and gently fold in lump crabmeat. Place in souffle ramekins, garnish
with parsley and serve with garlic croutons. |
