Crab Imperial

Take 1 bottle of Laguna Chardonnay because you have it and this month's Food & Wine magazine has a wine dinner hosted by Gina Gallo that paired this wine with her crab imperial. Follow the recipe the best you can, but make substitutions because it is pouring down rain and I am not going out for milk. Start with making a bechamel sauce that used the saved milk of oysters instead of cow's milk. Make Hollandaise sauce and fold into the bechamel. Fold in crab along with diced roasted yellow peppers. The freezer has all sorts of contributions. Pray that the lightening doesn't knock the power out and broil the crab until browned. The wine is a perfect match. Julia was watching over the meal, I think I used a pound of butter in tonight's dinner.