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| Administrator GCB Senior Citizen Join Date: Dec 2004 Location: The hearts of women everywhere. Age: 28
Posts: 2,675
Rep Power: 46 ![]() ![]() ![]() | 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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