Sue'S Lump Crabmeat St. Martin

• 1/4 lb butter
• 1/4 cup onion, chopped
• 1/4 cup celery, chopped
• 1/4 cup green onion, chopped
• 1 tablespoon garlic, diced
• 2 tablespoons flour
• 3 1/2 cups hot whipping cream
• 1 ounce dry white wine
• 1 tablespoon lemon juice
• 1 dash hot pepper sauce
• 1/4 cup parmesan cheese, grated
• salt, to taste
• cayenne pepper, to taste
• 1/4 cup red bell pepper, diced
• 1 lb lump crabmeat
• 1/4 cup parsley, chopped

1. In a 2-quart heavy bottom sauce pan, melt butter over med-high heat.
2. Add onions, celery, green onions, and garlic. Saute 3-5 minutes, or until vegetables are wilted. Be careful not to brown vegetables.
3. Sprinkle in flour, blending well into mixture.
4. Using a wire whip, whisk hot cream into sauce pan stirring constantly until thick cream sauce is achieved.
5. Reduce heat to simmer and add white wine, lemon juice and hot sauce.
6. Add Parmesan cheese, stirring constantly so mixture will not scorch.
7. Season to taste using salt and cayenne pepper.
8. Add red bell pepper for color.
9. If mixture becomes too thick, add a small amount of whipping cream. Remove from heat, and gently fold in lump crabmeat.
10. Place in souffle ramekins, garnish with freshly chopped parsley, and serve with garlic croutons.

butter, onion, celery, green onion, garlic, flour, hot whipping cream, white wine, lemon juice, pepper sauce, parmesan cheese, salt, cayenne pepper, red bell pepper, lump crabmeat, parsley

Taken from www.food.com/recipe/sues-lump-crabmeat-st-martin-363333 (may not work)