| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Butter |
| 1 | Green pepper; chopped | |
| 1 | Onion; chopped | |
| 1/2 | c | Flour |
| 1/2 | ts | Salt |
| 2 | ts | Dry mustard |
| 2 | c | Grated cheddar cheese |
| 2 | c | Milk |
| 1 | cn | (28 oz) tomatoes; drained & chopped |
| 2 | ts | Worcestershire sauce |
| 1 | lb | Crab meat; (fresh or pasteurized) |
INSTRUCTIONS
This is one of my favorite ways to prepare crab, plus it's an excellent way to stretch one pound of crab meat to feed 6 hungry people. Melt butter in a large saucepan. Saute onion and pepper in butter until softened. Mix flour, mustard, and salt. Remove pan from heat and whisk in flour mixture with butter, peppers, and onion, until smooth. Add milk, stirring constantly and return to heat. Add cheese to pan. Cook on medium until cheese has melted and sauce is smooth and thick, stirring constantly. Stir in Worcestershire sauce. Add tomatoes and crab meat. To freeze, cool and place in freezer bags. To serve, defrost (if frozen) and pour into a casserole dish and bake at 400 degrees for 20 minutes until hot and bubbly. Also can be microwaved. Serve over rice. Yield: 6 servings. Posted to TNT Recipes Digest by Lynn Nelson <lynnn@erols.com> on Feb 17, 1998
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