Cream of Brie Cheese with Lump Crabmeat

By Fleur de lis

Ingredients

• 2 cups of finely diced onion, bell pepper and celery
• 2 Tbsp crab base (May be purchased at specialty food store)
• 6 oz. Brie cheese, outer rind removed
• 8 oz of fresh crab meat (always use fresh, not frozen or thawed crab meat)
• 6 cups of half and half cream
• 1/4 tsp white pepper
• 1/4 tsp Tabasco
• 1 Tbsp dry Vermouth
• 1/8 tsp. lemon juice
• 1 tsp Creole seasoning
• 1 tsp chopped garlic
• 2 oz blonde roux (equal parts butter and self rising flour)
• 3 Tbsp cottonseed oil

Preparation

Step 1

Heat the cottonseed oil in a 5 qt. pot and saute the vegetables until tender. Start the roux by melting 1/2 cup of unsalted butter and whisk in an equal part of flour until smooth and blended. Add the remaining ingredients to the pot with the exception of the Brie cheese and the Crab meat. Bring to a slow boil and thicken with the 2 oz of the hot blonde roux. Stir continuously until smooth and silky. Add the Brie cheese and the Crabmeat when ready to serve.
**Do not bring to boil after cheese has been added.

Makes 8 cups or 4 bowls.