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Appetizers Perfect for a party or a start of a meal.


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Old 08-24-2007, 09:31 AM
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Crabmeat Imperial

Crabmeat Imperial

1 lb. fresh, jumbo, lump crabmeat
1/2 cup finely chopped bell pepper
3 tbsp. diced red pimentos
1/4 cup minced scallions
1 cup Bechamel sauce*
Salt, white pepper, cayenne to taste
2 tbsp. cognac or sherry
1/4 cup fresh bread crumbs
4 tbsp. butter

A. Bechamel Sauce* (medium white sauce):
1 cup milk
2 tbsp. cornstarch
2 tbsp. butter
salt, white pepper, cayenne to taste

Place all ingredients in microwave measuring cup and microwave on high for 2 min. Whisk with a wire whisk and microwave for another 2 min. Adjust seasonings lightly to taste. Set aside.

B. Crabmeat: Saute scallions, bell pepper and pimentos in 3 tbsp. margarine or butter for 3 min. Add Bechamel sauce, cognac and mix well. Add lump crabmeat and lightly toss to coat-be gentle to avoid breaking up lumps. Place in ramkins, top with breadcrumbs and dot with butter. Bake at 375 for 15 min. or until bubbly.
(serves four)
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