| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Fish |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 1/2 |
c |
Crab meat |
| 3/4 |
c |
Evaporated milk |
| 3/4 |
c |
Margarine – melt and divide |
| 1/4 |
c |
Flour |
| 3 |
tb |
Heinz 57 |
| 1/4 |
c |
Green onion |
| 2 |
lg |
Cloves garlic, minced |
|
|
Salt and pepper to taste |
| 3 |
tb |
Margarine |
| 2 |
tb |
Flour |
| 1 |
c |
Evaporated milk |
| 1/2 |
c |
Cheddar cheese |
| 1 |
tb |
Heinz 57 |
| 1/4 |
ts |
Salt |
| 1/2 |
|
Cub crab meat |
INSTRUCTIONS
CRAB SAUCE:
In a medium bowl combine stuffing ingredients - reserve 1/4 cup margarine,
refrigerate. Clean shrimp. Make a shallow cut lengthwise down back of
shrimp. Place shrimp in greased baking dish cut side up. Place stuffing in
each shrimp, brush shrimp with reserved margarine. Bake at 350 12-20
minutes depending on size of shrimp.
SAUCE:
Over medium heat, melt margarine, stir in flour. Slowly add milk, stirring
constantly until mix begins to thicken. Add cheese, 57 sauce and salt. Stir
until blended. Remove from heat. Add crab meat. Serve crab sauce over
shrimp.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“God grades on the cross, not the curve.”