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Deviled Crab

2 tablespoons unsalted margarine
3 green onions, chopped fine
1 medium sized stalk celery, chopped fine
1 tablespoons flour
2/3 cup skim milk
2 teaspoons Dijon or spicy brown mustard
1 teaspoon cayenne red powder
1 pound fresh, canned or frozen and thawed crabmeat, picked clean
1 tablespoon chopped parsley
1/4 cup fine dry bread crumbs
lemon peel (optional)

Preheat broiler. In medium-size heavy saucepan, melt 1 tablespoon
of the margarine over moderate heat. Add the green onions and celery
and cook until just tender,-about 5 minutes. Blend in the flour
and cook 3 minutes more. Add the milk and cook, stirring constantly,
until the mixture is thick and smooth, about 5 minutes. Remove from
the heat and blend in the mustardm lemon juice, and cayenne pepper.
Stir in the crab meat and parsley, set aside. Melt the remaining
margarine in a small saucepan over moderate heat, stir in the bread
crumbs, and set aside. Spoon equal amounts of the crab mixture into
4 lightly greased scallop shells or individual baking dishes or
muffin holders. Sprinkle with equal amounts of the crumb mixture.
Broil 7-9 iches from the heat until browned, about 3-4 minutes.
Garnish with strips of lemon peel, if desired. serves 4


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