| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats |
New Orleans |
Seafood |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Milk |
| 2 |
tb |
Parsley — fresh minced |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Dry mustard |
| 1 1/2 |
ts |
Butter |
| 1/2 |
ts |
Worcestershire sauce |
| 1/2 |
c |
Cheddar cheese — shredded |
| 1/4 |
ts |
Salt |
| 1 |
lb |
Crabmeat — fresh lump |
| 1/4 |
ts |
Red pepper |
| 1/3 |
c |
Green onions — chopped |
| 1/4 |
ts |
Paprika |
| 3 |
tb |
Parmesan cheese — grated |
| 1/8 |
ts |
White pepper |
INSTRUCTIONS
Combine milk and flour in blender and process smooth. Melt butter in heavy
pan over low heat. Add flour mixture and cook over medium heat, stirring
constantly, until thick. Add cheese and stir until melted. Stir in
remaining ingredients and mix well. Heat through. Formatted by Mary
Dishongh Bowles.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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