Lump Crabmeat St. Martin
PREP TIME: 45 Minutes

Remember for your next cocktail party, this dish makes an excellent hours d'oeuvre and should be served hot with garlic croutons or crackers.


  • 1 pound jumbo lump crabmeat
  • ¼ pound butter
  • ¼ cup diced onions
  • ¼ cup diced celery
  • ¼ cup sliced green onions
  • 1 tbsp minced garlic
  • 2 tbsps flour
  • 3½ cups hot whipping cream
  • 1 ounce dry white wine
  • 1 tbsp lemon juice
  • dash of Louisiana Gold pepper sauce
  • ¼ cup grated Parmesan cheese
  • salt and cayenne pepper to taste
  • ¼ cup diced red bell pepper
  • ¼ cup chopped parsley

In a 2-quart heavy-bottomed 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 soufflé ramekins, garnish with parsley and serve with garlic croutons.

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