Shelly's Recipe

CRAB AU GRATIN

Category: Fish and Seafood

1 lb jumbo lump crabmeat
3 1/2 cups hot whipping cream
1/4 lb butter
1 oz dry white wine
1/4 cup EACH diced onion, celery and chopped yellow and green red bell peppers, green onions and parsley
1 tbsp lemon juice
Dash hot pepper sauce
1/2 cup shredded sharp cheddar cheese
Salt and pepper, to taste
1 tbsp diced garlic
3 tbsp flour

Preheat oven to 375. In a saucepan, met butter and add chopped and diced vegetables for 3 to 5 minutes or until wilted. Sprinkle in flour, blending well into mixture.

Whisk in hot cream, stirring constantly until thickened. Reduce heat to simmer, add wine, lemon juice and hot sauce. Sprinkle in half the cheese, stirring until melted. Season with salt and pepper. Add parsley for color. If mixture becomes too thick, add a small amount of hot water or whipping cream.

Place equal parts of crab in bottom of 6 au gratin dishes, top with sauce and sprinkle with remaining cheese. Bake for 10 minutes or until cheese is bubbly.