1 lb. lump crabmeat
2 tsp. parsley, minced fine
1/2 tsp. garlic, fresh minced
1/4 tsp. white pepper
4 tbsp. milk
2 c. sharp cheddar cheese, grated
1/2 c. green onion tops, sliced thin
1 1/4 sticks butter
1/2 tsp. salt
1/2 c. heavy cream
1 tsp. wine or brandy (optional)

Saute green onions, parsley and garlic in 1 stick of butter for about 6-8 minutes on low heat. Remove from heat and add salt, pepper, milk and cream. Mix well and return to heat to warm. Again remove from heat and add wine or brandy and crabmeat. Mix gently but thoroughly.

Spoon crabmeat mixture into individual ramekins; sprinkle each with 1/4 cup of cheese (you may prefer to mix this portion of cheese with the crabmeat mixture before putting it into the ramekins). Dot the top with remaining butter.

Bake for 12-15 minutes at 375 degrees. Remove from oven and sprinkle with remaining cheese. Place under broiler, about 3-4 inches from flame or heat, for 2-3 minutes until cheese is melted and begins to glaze. Serve immediately. Serves 4.