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Crab with Creamy Gorgonzola Sauce

6 servings

8-12 oz lump crabmeat, cooked*
2 Tablespoons butter
1/2 cup crumbled Gorgonzola cheese
1/2 cup half-and-half, or cream
1/2 cup freshly grated Parmesan cheese, plus more if desired
Salt to taste

Preparation Method:
Melt the butter in a 1- or 2-quart saucepan over low heat. While it is melting, put the Gorgonzola in a small bowl and mash it with a fork or potato masher, gradually adding the milk. Don't worry about making it smooth, just make sure it is well-combined. When the butter is melted, add the cheese-milk mixture and continue to cook, stirring and mashing occasionally.
Mix crabmeat with the sauce in a large, warm bowl; stir in the Parmesan, then taste for salt and add some if necessary. Serve, passing additional Parmesan at the table if you like. Serve immediately.
*If freshly cooked lump crabmeat is not available to you, canned crabmeat can be substituted, but it's simply not as good. If you must substitute, remember with canned crabmeat, price is the best indicator of quality. Don't scrimp here.
6.8 carbs per serving if made with cream; 8 carbs per serving if made with half-and-half.

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