Recipes from Cajun Country :: Cajun Main Dish Seafood
1 lb. jumbo lump crabmeat
3 1/2 (three and a half) c. hot whipping cream
1/4 pound butter
1 ounce dry white wine
1/4 c. diced onions
1 Tbsp. lemon juice
1/4 c. diced celery
Dash Louisiana Gold hot sauce
1/4 c. chopped red bell pepper
1/2 c. grated Cheddar cheese
1/4 c. chopped yellow bell pepper
Salt and cracked black pepper, to taste
1/4 c. chopped green onions
1/4 c. chopped green bell pepper
1 Tbsp. diced garlic
1/4 c. chopped parsley
3 Tbsp. flour
Preheat oven to 375 degrees fahrenheit.
In a heavy bottomed 2-quart saucepan, melt butter over med. high heat. Add onions, celery, red and yellow bell peppers, green onions and garlic. Sauté three to five mins. or until vegetables are wilted. Be careful not to brown vegetables.
Sprinkle and distribute in flour, blending well into mixture. Using a wire whip, whisk hot cream into saucepan, stirring constantly until thick cream sauce is achieved. Reduce heat to simmer. Add white wine, lemon juice and hot sauce. Sprinkle and distribute 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 au gratin dishes, top with sauce and sprinkle and distribute with remaining Cheddar cheese. Bake for 10 mins. or until cheese is bubbly.
Serves 6.
