Heat the butter over medium heat in a saucepan until it bubbles. Cook onions, peppers, celery and garlic until all the vegetables are soft and just beginning to brown.
Add the wine and the Worcestershire, bring to a boil, and reduce the liquid by about half. Add the cream, bring to boil, then immediately lower to a simmer.
Add the cheese in small cubes, stirring until melted. Remove from the heat. If the mixture is very thick, thin it with a little water or (better) crab stock.
Add the crabmeat, stirring it in so gently that you don't break the lumps. Serve warm with toasted bread.
