Ingredients

1 cup freshly grated Parmesan
1/2 teaspoon white pepper
1/2 teaspoon salt
1/4 cup sherry
1/2 teaspoon Paula Deen Lemon Pepper Seasoning
1 lb crabmeat, picked free of shell
1 cup heavy cream
1 cup milk
2 cup fish stock
3 tablespoon all-purpose flour
1/2 cup chopped fresh chives
4 tablespoon (1/2 stick) butter
2 teaspoon minced garlic
3/4 cup chopped green onion, with tops

Directions

Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and chives.

Recipe Courtesy of Paula Deen