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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A good friend of mine once said that there was nothing like food in Georgia. Boy was he right! This dish was served to me at a very informal formal dinner party. The informality was that we all just sat around and ate and talked. The formality was this dish and believe me, it is something I would never hesitate to serve to anyone. I was very glad he wasn't stingy with the recipe because I think I could eat this at least once a week! Ingredients:
1/2 lb butter |
1 bell pepper |
1 small white onion |
1 cup mushroom, sliced |
1/4 cup flour |
2 cups half-and-half |
2 tablespoons pimiento |
1 dash salt |
1 dash white pepper |
1/2 cup sherry wine |
1 lb large lump crabmeat (i use canned.) |
1 cup cheddar cheese, grated |
Directions:
1. In a large skillet, saute pepper and onion in butter; add mushrooms and flour.
2. Heat half-and-half separately and add gradually to keep consistency smooth.
3. Stir in pimiento, salt and white pepper to taste.
4. Pick through the crab and remove any shells or foreign objects.
5. Add the crab meat and sherry to sauce and heat through.
6. Scoop into individual ramekins or custard cups.
7. Top with grated cheese and put under oven broiler for a few minutes to brown.
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