Crabmeat St. Peter

• 1/4 lb butter
• 2 tablespoons shallots, diced
• 2 stalks green onions, diced
• 3/4 cup bell pepper, diced,both green and red
• 3 tablespoons parsley, chopped
• 1 cup mushroom, sliced
• 1 lb lump crabmeat, picked clean of shell
• 1 cup white wine
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon basil, crushed
• 1 teaspoon onion powder
• steamed rice

1. Melt butter and add onions and mushrooms, sauteing until tender.
2. Add peppers and seasonings and simmer for five minutes.
3. Add crabmeat and saute just until the crabmeat is hot, then add the wine and simmer until absorbed and reduced.
4. Remove from heat and let stand momentarily.
5. Serve over steamed rice.

butter, shallots, stalks green onions, bell pepper, parsley, mushroom, lump crabmeat, white wine, salt, black pepper, white pepper, cayenne pepper, basil, onion powder, rice

Taken from www.food.com/recipe/crabmeat-st-peter-60100 (may not work)