Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Butter -pasteurized crabmeat,
1/4 c Finely chopped sweet red -preferably backfin blue
-pepper -crabmeat
1 tb All-purpose flour 1 tb Worcestershire sauce
1 ts Dry mustard 1 tb Lemon juice
1 ts Crab-boil seasoning Fried Green Tomatoes (opt,
1/4 ts Salt -separate recipe)
1 c Milk Corn and Pepper Relish
2 tb Chopped fresh parsley leaves -(opt., separate recipe)
3/4 lb (about 2 C) fresh or

1. Heat oven to 350'F. Using about 1 teaspoon of the butter, grease
insides of 4 ramekins or small souffle dishes.

2. In small skillet, melt remaining butter over medium heat. Add
pepper and saute until lightly browned.

3. Add flour, mustard, crab seasoning, and salt to skillet and stir
until pepper pieces are uniformly coated. Gradually stir in milk and
cook, stirring constantly, until mixture boils and thickens. Set
sauce aside.

4. Set aside 1 t parsley. In medium-size bowl, toss crabmeat with
remaining parsley, the Worcestershire sauce, and lemon juice. Stir in
sauce just until combined. Divide among ramekins and place on rimmed
baking sheet.

5. Bake ramekins 20 minutes or until bubbly and browned on top.
Remove each ramekin to heatproof plate and sprinkle reserved parsley
on top. Serve immediately with Fried Green Tomatoes and Corn and
Pepper Relish, if desired.

Nutrition information per serving without Fried Green Tomatoes and
Corn and Pepper Relish-protein: 18 grams# fat: 4 grams; carbohydrate:
3 grams; fiber: .2 gram; sodium: 312 milligrams; cholesterol: 93
milligrams; calories: 125.

Country Living/July/94 Scanned fixed by DP GG

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