- 1 cup unsalted butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup chopped bell pepper
- 1 Tbsp chopped pimento
- 1/4 cup flour
- 4 cup half-and-half, heated
- 1/2 cup dry white wine
- Salt, to taste
- Cayenne, to taste
- 1 cup grated American cheese
- 2 lb lump crabmeat, picked
Melt the butter in a Dutch oven; add the onions, celery, bell pepper and pimento and saut� until soft, about five minutes. Stir in the flour and blend well. Add the hot half-and-half, stirring; cook, stirring, until the sauce thickens. Add the wine, salt and cayenne. Spread the crabmeat in a buttered baking dish; spoon the sauce over the crabmeat and sprinkle with grated cheese. Bake in a preheated 375 F. oven for 15 to 20 minutes, or until bubbly.