| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 2 |
cn |
(6 oz ea) crab meat or 2 |
|
c |
Cooked seafood |
| 4 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1/4 |
c |
Milk |
| 2/3 |
c |
Heavy cream |
| 1 |
tb |
Minced green pepper |
| 1 |
tb |
Minced celery |
| 1 |
ts |
Scraped onion |
| 1/4 |
ts |
Angostura aromatic bitters |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Catsup |
| 1/2 |
ts |
Salt |
|
|
Pepper & bread crumbs |
INSTRUCTIONS
Pick over crab meat & discard cartilage. Set crab aside. Melt 2 Tbls.
butter in saucepan; blend in flour, stirring constantly. Gradually
add milk & cream; stir over med heat to desired thickness. Saute'
green peppers & celery in remaining butter; add to white sauce, along
with onion, crab meat, Angostura & remaining seasonings. Fill scallop
shells with mixture, sprinkle with bread crumbs & dot with additional
butter. Run under broiler to brown.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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