CRABMEAT ST. MARTIN

Prep Time: 30 Minutes
Yields: 6 Servings

Comment:
This excellent crab dish is great on its own with garlic croutons or on top of crackers. It can also be used as a topping on hearty proteins such as a steak or chicken breast. No matter how you choose to enjoy this wonderful recipe, it will surely be a hit with guests. Of course, St. Martin will be blessing your table from the heavens above!

Ingredients:
1 pound crabmeat
½ cup butter
4 tbsps diced onions
4 tbsps diced celery
4 tbsps sliced green onions
1 tbsp minced garlic
2 tbsps flour
3½ cups heavy whipping cream
2 tbsps dry white wine
1 tbsp lemon juice
Tabasco sauce to taste
4 tbsps Parmesan cheese
salt and cayenne pepper to taste
4 tbsps diced red pepper
4 tbsps chopped parsley for garnish

Method:
In a heavy-bottomed saucepan, melt butter over medium heat. Add onions, celery, green onions and garlic. Sauté 3-5 minutes or until vegetables are soft, but do not brown them. Sprinkle in the flour, blending well to form a light roux. Heat cream in a separate saucepan, but do not boil. Whisk hot cream into the vegetable mixture and stir constantly until a thick sauce is achieved. Reduce heat to a simmer, add white wine, lemon juice and a dash of Tabasco sauce. Add Parmesan cheese, stirring constantly, so mixture will not scorch. Season to taste using salt and cayenne pepper then add red pepper. If mixture is too thick, some more cream may be added. Remove from heat and fold in the crabmeat. Place in ramekins and garnish with parsley.