In a heavy bottomed 2-quart saucepan, melt butter over medium high heat. Add
onions, celery, red and yellow bell peppers, green onions and garlic. Sauté for
3 to 5 minutes or until vegetables are wilted. Be careful not to brown vegetables.
Sprinkle in flour, blending well into mixture. Using a wire whip, whisk hot cream
into saucepan, stirring constantly until thick cream sauce is achieved.
Reduce heat to simmer. Add white wine, lemon juice and hot sauce. Sprinkle in
half of the Cheddar cheese, stirring the mixture constantly. Season to taste using
salt and pepper. Add green bell pepper and parsley for color. If mixture becomes
too thick, add a small amount of hot water or whipping cream.
Place equal parts of jumbo lump crab in the bottom of six au gratin dishes, top
with sauce and sprinkle with remaining Cheddar cheese.