New Orleans Crabmeat au Gratin

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
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 and 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

Heat oven to 375 degrees F.

In a heavy bottomed 2-quart saucepan, melt butter over medium high heat. Add onions, celery, red and yellow bell peppers, green onions and garlic. Saut� 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 saucepan, 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 au gratin dishes, top with sauce and sprinkle with remaining Cheddar cheese. Bake for 10 minutes or until cheese is bubbly.

Serves 6.