| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Celery — diced |
| 2 |
tb |
Grated onions |
| 3 |
tb |
Margarine |
| 3 |
tb |
Flour |
| 1 1/2 |
c |
Milk |
| 10 |
oz |
Frozen peas |
| 5 |
oz |
Crab meat — canned |
| 4 |
oz |
Cooked shrimp — * see note |
| 1 |
ts |
Lemon juice |
| 1 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 |
tb |
Capers — drained, rinsed |
| 3/4 |
c |
Cheddar cheese, shredded |
INSTRUCTIONS
* Shrimp must be pre-cooked before using.
Use a 10 ounce package of tiny mixed vegetables if preferred. Precook and
drain before using. Drain and rinse the canned crab, or use fresh
precooked. Melt the margarine in a skillet and saute the onions and celery.
Cook about 5 minutes or until vegetables are limp and onion is translucent.
Stir in the flour and blend well. Remove from heat and stir in the milk
gradually. Return to heat and cook, stirring constantly, until mixture is
thickened, about 2-3 minutes. Add peas, crab, shrimp, lemon juice,
Worcestershire sauce, salt and black pepper. Heat thoroughly but do not
boil. Remove from heat and add cheese, stirring until melted. Return to
heat if needed to melt cheese completely but DO NOT boil. To serve, heat
pastry puffs until warm, fill with sauce mixture and sprinkle capers on
top.
Recipe By : Jo Merrill
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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