| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 8 | Servings | ||
INGREDIENTS
| 3 | tb | Butter or margarine |
| 3 | tb | Flour |
| 2 | c | Hot milk |
| Salt; (to taste) | ||
| Pepper; (to taste) | ||
| 1 | sm | Green pepper; parboiled and cut in 1/4, inch dice |
| 1 | Pimiento; canned, cut into 1/4 inch dice | |
| 1 1/4 | lb | Crab meat; canned or fresh, well drained, and picked over |
| 1 | c | Cheddar cheese; grated |
| 1/4 | c | Bread crumbs |
INSTRUCTIONS
Melt the butter in a medium saucepan. Add the flour and stir until smooth. Gradually stir in the hot milk. Cook and stir until the mixture is thickened, or to the consistency of a medium cream sauce. Season to taste with salt and pepper. Gently fold in the green pepper, pimiento and crab meat. Spoon into individual ramekins. Mix cheddar cheese with the bread crumbs and sprinkle over the ramekins. To cook, bake in a preheated 350 degree oven for 15 minutes or until bubbly and the cheese melts. Makes 4 to 6 entrees or 8 appetizer servings. NOTES : Gage and Tollner's version of an old and famous recipe. Tried and true ! Recipe by: Gage And Tollner Restaurant Posted to MC-Recipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr 29, 1998
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