Michael'S Crab Thermidor - cooking recipe

Ingredients

2 cups cooked crabmeat
3 shallots, minced fine
3 tablespoons butter
1 1/2 tablespoons flour
McCormick's Season All, salt and pepper to taste
1 1/2 tablespoons finely minced spring onion leaves
1 1/2 tablespoons finely minced italian flat leaf parsley
1/2 cup milk (may be icreased if necessary)
6 tablespoons dry white wine
1 pinch cayenne pepper
chiplote tabasco pepper sauce
3 tablespoons sour cream
3/4 cup grated gruyere cheese
4 tablespoons grated parmesan cheese
1 dash paprika, on top of each crab shell

Preparation

Pre-heat your oven to 350\u00b0F.
Melt the butter in a medium sauce pan on medium heat.
Add the minced shallots and stir for 2 minutes.
Sprinkle the flour evenly and stir until well blended.
Add the milk gradually stirring until the sauce starts to thicken.
Add Season All, salt and pepper, mix.
Now add the spring onion, Italian parsley, the Gruyere and Parmesean cheeses, blend well.
Add Cayenne and Tabasco followed by the dry white wine. Sauce should be fairly thick, not liquid otherwise add more cheese.
Now carefully fold in the crab meat and sour cream until well blended. Taste and adjust seasoning to your liking.
Remove from heat and start filling the crab shells or ramekin dishes. Sprinkle with Paprika and place in an oven proof dish.
Transfer to the 350\u00b0F oven until golden and bubbly (about 30 min.).
Serve immediately with fluffy white rice.