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 tbsps flour
	
	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 whip, wisk 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 augratin dishes,
	top with sauce and sprinkle with remaining cheddar cheese. Bake for ten
	minutes or until cheese is bubbly. 

	
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