Lump Crabmeat Augratin

Recipe Ingredients

1 lb	454g / 16oz	Jumbo lump crabmeat
3 1/2 cups	829ml	Hot whipping cream
1/4 lb	113g / 4oz	Butter
1 oz	28g	Dry white wine
1/4 cup	15g / 0.5oz	Diced onions
1 tablespoon	15ml	Lemon juice
1/4 cup	27g / 1oz	Diced celery
1		Louisiana gold hot sauce
1/4 cup	36g / 1.3oz	Chopped red bell pepper
1/2 cup	73g / 2.6oz	Grated cheddar cheese
1/4 cup	36g / 1.3oz	Chopped yellow bell pepper
		Salt & cracked black pepper to taste
1/4 cup	15g / 0.5oz	Chopped green onions
1/4 cup	36g / 1.3oz	Chopped green bell pepper
1 tablespoon	15ml	Diced garlic
1/4 cup	36g / 1.3oz	Chopped parsley
3 tablespoons	45ml	Flour

Recipe Instructions

Preheat oven to 375F. 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, whisk 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.

COMMENT:

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

Source:
Chef John Folse

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