Directions:
- In a 2-quart heavy bottom sauce pan, melt butter over med-high heat.
- Add onions, celery, green onions, and garlic. Saute 3-5 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 and add white wine, lemon juice and hot sauce.
- Add Parmesan cheese, stirring constantly so mixture will not scorch.
- Season to taste using salt and cayenne pepper.
- Add red bell pepper for color.
- If mixture becomes too thick, add a small amount of whipping cream. Remove from heat, and gently fold in lump crabmeat.
- Place in souffle ramekins, garnish with freshly chopped parsley, and serve with garlic croutons.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.57 Kcal (1208 kJ) | ||
| Calories from fat | 222.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.7g | 38% | |
|---|---|---|---|
| Cholesterol | 73.2mg | 24% | |
| Sodium | 99.91mg | 4% | |
| Potassium | 85.99mg | 2% | |
| Total Carbs | 5.02g | 2% | |
| Sugars | 0.6g | 2% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 11.39g | 23% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.3mg | 13% | |
| Calcium | 72mg | 7% | |
| Amount Per 100 g | |||
| Calories | 230.7 Kcal (966 kJ) | ||
| Calories from fat | 177.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.74g | 38% | |
|---|---|---|---|
| Cholesterol | 58.52mg | 24% | |
| Sodium | 79.87mg | 4% | |
| Potassium | 68.74mg | 2% | |
| Total Carbs | 4.01g | 2% | |
| Sugars | 0.48g | 2% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 9.1g | 23% | |
| Vitamin C | 6.9mg | 14% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.8mg | 13% | |
| Calcium | 57.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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