Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Celery -- diced 4 oz Cooked shrimp -- * see note
2 tb Grated onions 1 ts Lemon juice
3 tb Margarine 1 ts Worcestershire sauce
3 tb Flour 1/4 ts Salt
1 1/2 c Milk 1/4 ts Black pepper
10 oz Frozen peas 1 tb Capers -- drained, rinsed
5 oz Crab meat -- canned 3/4 c Cheddar cheese, shredded

Serve in "Cheese Pastry Puffs" (recipe in this cookbook).

* Shrimp must be pre-cooked before using.

Use a 10 ounce package of tiny mixed vegetables if preferred. Precook
and drain before using.

Drain and rinse the canned crab, or use fresh precooked. Melt the
margarine in a skillet and saute the onions and celery. Cook about 5
minutes or until vegetables are limp and onion is translucent. Stir
in the flour and blend well. Remove from heat and stir in the milk
gradually.

Return to heat and cook, stirring constantly, until mixture is
thickened, about 2-3 minutes.

Add peas, crab, shrimp, lemon juice, Worcestershire sauce, salt and
black pepper. Heat thoroughly but do not boil. Remove from heat and
add cheese, stirring until melted. Return to heat if needed to melt
cheese completely but DO NOT boil.

To serve, heat pastry puffs until warm, fill with sauce mixture and
sprinkle capers on top.

Per serving: Calories 240 g; fat 13.1 g; cholesterol 81 mg;
carbohydrate 13 g; fiber 2.3 g; protein 17.3 g; sodium 484 mg;
potassium 328 mg; calcium 223 mg.

Recipe By : Jo Merrill

From: Marjorie Scofield Date: 09-26-95 (15:21) (160)
Fido: Recipes

Browse by categories