| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs, Meats |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
|
Green pepper, finely diced |
| 3 |
tb |
Butter or margarine |
| 2 |
tb |
Chopped pimiento |
| 2 |
tb |
All-purpose flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3/4 |
c |
Milk |
| 1/4 |
c |
Mayonnaise |
| 1/2 |
ts |
Dry mustard powder |
| 1/4 |
ts |
Worcestershire sauce |
| 1 |
ts |
Lemon juice |
| 3 |
|
Egg yolks |
| 1 |
lb |
Crabmeat |
| 3 |
|
Egg whites, room temperature |
| 2 |
tb |
Mayonnaise |
INSTRUCTIONS
Saute green pepper in butter until shrivelled.
Add pimiento, flour, salt and pepper. Mix. Stir in milk and first
amount of mayonnaise until it boils and thickens. Remove from heat.
Stir in mustard, Worcestershire sauce, lemon juice and egg yolks.
Fold in crabmeat. Spoon into 4 ramekins.
Beat egg whites until stiff. Fold in remaining mayonnaise. Spoon over
ramekins. Bake in 350°F oven for 15 to 20 minutes until golden and
hot. Serves 4 Typed in MMFormat by cjhartlin@msn.com Source:
Company's Coming Main Courses.
Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar
18, 1999
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