Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         jumbo lump crabmeat
   3 1/2  cups          hot whipping cream
     1/4  pound         butter
   1      ounce         dry white wine
     1/4  cup           diced onions
   1      tablespoon    lemon juice
     1/4  cup           diced celery
   1      dash          Louisiana gold hot sauce
     1/4  cup           chopped red bell pepper
     1/2  cup           grated cheddar cheese
     1/4  cup           chopped yellow bell pepper
                        salt & cracked black pepper to taste
     1/4  cup           chopped green onions
     1/4  cup           chopped green bell pepper
   1      tablespoon    diced garlic
     1/4  cup           chopped parsley
   3      tablespoons   flour

Preparation:

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. Sauté 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 Fols