8 oz cooked lump crabmeat - (to 12)
2 Tbs butter
1/2 cup crumbled Gorgonzola cheese
1/2 cup half-and-half or cream
1/2 cup freshly-grated Parmesan cheese, or more to taste
Salt, to taste


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.
This recipe yields 6 servings; 6.8 carb grams per serving if made with cream; 8 carb grams per serving if made with half-and-half.
Comments: 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.
The best Gorgonzola (which, not surprisingly, is imported from Italy) is soft and creamy to begin with. Combine it with butter and cream and you have luxury combined with intense flavor. This dish can be made with lobster or chicken also and is delicious!