| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood, Soups/stews |
1 |
Servings |
INGREDIENTS
| 2 |
|
Potatoes |
| 4 |
T |
Margarine |
| 1/2 |
c |
Chopped onions |
| 1/4 |
c |
Green pepper |
| 4 |
T |
Flour |
| 4 |
c |
Skim milk |
| 2 |
|
10 1/4-oz each whole corn |
|
|
Drained |
| 1 |
t |
Salt |
| 1/8 |
t |
Thyme |
| 1/8 |
t |
Pepper |
| 16 |
oz |
Imitation crab |
| 2 |
T |
Cooking sherry |
INSTRUCTIONS
Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart
pan, over medium heat. Add onion and green pepper, cook about 4
minutes, stirring frequently. Add flour, cook about 1 minute, stirring
constantly. Gradually add milk, using a whisk to prevent lumping and
to blend the sauce. Add corn, salt, thyme and pepper. Reduce heat to
low, cook until the mixture appears hot, but not bubbling. Cut crab
into bite-size pieces and add to the sauce. Add potatoes. Heat again
until hot, but not bubbly, stirring frequently. Just before serving,
add cooking sherry. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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