LOCATION: Recipes >> Cajun >> Crab Creole 02
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Crab Creole 02
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HERB CRAB CREOLE
Makes 4 to 6 servings.
1/2 cup butter or margarine
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup all-purpose flour
1 teaspoon prepared mustard
1 cup milk
1 cup shredded Cheddar cheese
1 pound of jumbo lump crab meat
1 1/2 cup tomatoes, drained
2 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 cups herb-seasoned stuffing
4 Tablespoons of butter, melted
1/2 cup boiling water
In heavy saucepan, melt butter. Add green pepper and onion, then
saute until tender. Blend flour, mustard, milk, and cheese stirring
constantly until cheese melts and sauce is thick. Stir in crab
meat, tomatoes, Worcestershire sauce, and salt. Pour into buttered
2-quart casserole dish. Combine stuffing, melted butter and water.
Form into stuffing balls and place on top of crab meat mixture.
Bake in preheated 350 degree oven for 25 to 30 minutes.
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