Crabmeat In Garlic-Cream Sauce

• 1 lb. lump crabmeat
• 2 Tbsp. minced parsley
• 6 green onions, chopped
• 4 large garlic cloves, minced
• 2/3 c. sour cream
• 3 Tbsp. dry white wine
• 1/2 tsp. salt
• 1 tsp. freshly ground pepper
• 1 c. Italian seasoned bread crumbs
• 1/2 c. grated Parmesan cheese
• dash of cayenne pepper

1. Preheat oven to 350u0b0.
2. Pick through crabmeat in order to remove bits of shell.
3. Combine first 4 ingredients and set aside. Combine sour cream, wine, salt and pepper (black and cayenne). Fold cream mixture into crabmeat mixture carefully so as not to break up the crabmeat.
4. Place mixture into 4 (1-cup) au gratin dishes or in 1 (1-quart) casserole dish.
5. In a small bowl, combine bread crumbs and cheese with a fork.
6. Sprinkle over top.
7. Bake until golden and bubbly, 20 minutes.
8. Makes 4 servings.

lump crabmeat, parsley, green onions, garlic, sour cream, white wine, salt, freshly ground pepper, italian seasoned bread crumbs, parmesan cheese, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580445 (may not work)