another fresh seafood idea
When storing cooked crabmeat, place the container in ice and refrigerate it. Pasteurized crabmeat may be kept unopened in the refrigerator for up to six months or a year. Canned crabmeat needs no refrigeration as long as it remains unopened.
- 1 pound backfin crabmeat
- 1/4 cup margarine or butter
- 1/4 cup finely chopped green pepper
- 2/3 cup sliced fresh mushrooms
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 2 cups milk
- 1/4 cup dry white wine
- 2 tablespoons freshly grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
Melt margarine in medium saucepan over medium heat. Sauté green pepper and mushrooms until soft. In small bowl, combine flour, salt, mustard and cayenne. Blend into melted margarine. Add milk gradually, stirring constantly, then add wine. Cook, continuing to stir, until thick, about 8 to 10 minutes.
Place crabmeat in 6 lightly greased individual shells or ramekins. Spoon sauce over each. Sprinkle with Parmesan, paprika and parsley. Bake at 350 F until lightly browned and bubbly, about 10 to 12 minutes. Serves 6.
Contributed by Joyce Taylor