Crabmeat St. Martin

Crabmeat St. Martin

Prep Time: 30 Minutes

Yields: 6 Servings


This crab dish is great on its own with garlic croutons or on top of crackers. It can also be used as a topping on hearty proteins such as a steak or chicken breast. No matter how you choose to enjoy this wonderful recipe, it will surely be a hit with guests. Of course, St. Martin will be blessing your table from the heavens above!


1 pound lump crabmeat

¼ pound butter

¼ cup diced red onion

¼ cup diced celery

¼ cup diced red bell pepper

¼ cup diced yellow bell pepper

¼ cup sliced green onions

3 tbsps sliced garlic

3 tbsps flour

3½ cups heavy whipping cream

2 tbsps dry white wine

1 tbsp lemon juice

¼ cup grated Parmesan cheese

salt and cayenne pepper to taste

¼ cup chopped parsley


In a heavy-bottomed saucepan, melt butter over medium heat. Add onion, celery, bell peppers, green onions and sliced garlic. Sauté 3−5 minutes or until vegetables are soft, but do not brown. Sprinkle in flour, blending well to form a light roux. In a separate saucepan, heat cream over medium heat, but do not boil. Whisk hot cream into vegetable mixture and stir constantly until a thick sauce is achieved. Reduce heat to a simmer then add white wine and lemon juice, blending well. Add Parmesan cheese, stirring constantly to prevent mixture from scorching. Season to taste using salt and cayenne pepper. If mixture is too thick, more cream may be added. Remove from heat and gently fold in crabmeat, taking care not to break lumps. Place in ramekins and garnish with parsley. Serve immediately.