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1
Add 4 tablespoons of butter and the onions to a medium saute pan.
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2
Cook gently until the onions are tender and translucent.
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3
Add the celery and green peppers and cook an additional 3 minutes.
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4
Remove from the heat and reserve.
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5
In a medium sauce pot, melt the remaining 12 tablespoons butter over medium heat.
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6
Add the flour and mix well.
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7
Add the white wine, milk and heavy cream.
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8
Cook over low heat for 10 minutes, stirring constantly.
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9
Add 1 1/2 cups cheddar cheese, 1 cup Parmesan cheese, parsley, lemon juice, Tabasco, Worcestershire, 2 teaspoons Creole seasoning and nutmeg.
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10
Stir until the cheese is melted.
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11
Season with salt and white pepper to taste.
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12
Remove from heat and reserve.
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13
Combine the onion mixture with the cream mixture.
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14
Add the Gulf blue crab meat and green onions.
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15
Toss gently to combine.
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16
Taste and add salt and white pepper as needed.
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17
Combine the panko bread crumbs, the remaining 1 cup cheddar cheese, the remaining 1 cup Parmesan cheese and the remaining 2 teaspoons of Creole seasoning.
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18
Divide the crab mixture into 12 buttered gratin dishes.
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19
Top each dish generously with the bread crumb mixture.
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20
Bake in the oven at 400F for 12 to 15 minutes and then place under the broiler for 1 to 2 minutes to brown the tops.
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21
Serve with sliced toasted French bread.
