| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Appetizers | 6 | Servings | |
INGREDIENTS
| 2 | tb | Butter |
| 1/4 | c | Chopped onion |
| 1/4 | c | Chopped green pepper |
| 1 | 2oz. jar pimento | |
| 3 | tb | All-pur flour |
| 2 | ts | Dry mustard |
| 1/4 | ts | Salt |
| 1/4 | ts | White pepper |
| 1 | Dash of tabasco | |
| 1 | c | Milk |
| 3 | tb | Chablis |
| 1 | lb | Fresh lump crabmeat |
INSTRUCTIONS
Combine first three ingredients in a 1 1/2 qt. casserole. Microwave on high, uncovered, 2 minutes. Stir in pimiento and next 5 ingredients, stirring until smooth. Gradually add milk and Chablis, stirring well. Microwave at High, uncovered, 3-4 minutes or until bubbly, stirring after 2 minutes. Stir in crabmeat. Spoon mixture evenly into 6 baking shells. Arrange shells on a 12-inch glass pizza plate. Cover with waxed paper, and microwave on high 3-4 minutes or until thoroughly heated. Garnish, if desired with pimiento strips. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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