| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Appetizers |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1/4 |
c |
Chopped onion |
| 1/4 |
c |
Chopped green pepper |
| 1 |
|
2oz. jar pimento |
| 3 |
tb |
All-pur flour |
| 2 |
ts |
Dry mustard |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1 |
|
Dash of tabasco |
| 1 |
c |
Milk |
| 3 |
tb |
Chablis |
| 1 |
lb |
Fresh lump crabmeat |
INSTRUCTIONS
Combine first three ingredients in a 1 1/2 qt. casserole. Microwave on
high, uncovered, 2 minutes.
Stir in pimiento and next 5 ingredients, stirring until smooth. Gradually
add milk and Chablis, stirring well. Microwave at High, uncovered, 3-4
minutes or until bubbly, stirring after 2 minutes.
Stir in crabmeat. Spoon mixture evenly into 6 baking shells. Arrange
shells on a 12-inch glass pizza plate.
Cover with waxed paper, and microwave on high 3-4 minutes or until
thoroughly heated. Garnish, if desired with pimiento strips.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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