Crab Soup

1 cup freshly grated Parmesan

1/2 teaspoon white pepper

1/2 teaspoon salt

1/4 cup sherry

1/2 teaspoon Paula Deen Lemon Pepper Seasoning

1 lb crabmeat, picked free of shell

1 cup heavy cream

1 cup milk

2 cup fish stock

3 tablespoon all-purpose flour

1/2 cup chopped fresh chives

4 tablespoon (1/2 stick) butter

2 teaspoon minced garlic

3/4 cup chopped green onion, with tops

Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and chives.