|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
|Canned tomatoes||1 Pound (1 Can)|
|Worcestershire sauce||1 Tablespoon|
|Frozen crabmeat||6 Ounce, partially thawed (1 Package)|
|Cooking sherry||1⁄4 Cup (4 tbs)|
|Poppy seed||1 Teaspoon|
|All purpose flour||1 Cup (16 tbs) (Pillsbury Best)|
|Baking powder||2 Teaspoon|
|Shredded american cheese||1⁄2 Cup (8 tbs) (For Biscuit Topping)|
|Milk||1⁄2 Cup (8 tbs)|
|Cooking oil||2 Tablespoon|
Saute green pepper and onion in butter in saucepan until tender, about 5 minutes.
Blend in flour and mustard.
Gradually stir in tomatoes and Worcestershire sauce.
Cook over medium heat until mixture boils and thickens.
Add crabmeat; simmer, covered, 10 minutes.
Stir in cheese and sherry.
Pour into 1 1/2-quart casserole.
Drop Biscuit Topping by teaspoonfuls on crabmeat mixture.
Sprinkle with poppy seed.
Bake at 425° for 15 to 20 minutes.
Biscuit Topping: Combine flour, baking powder, salt and cheese in mixing bowl.
Add milk and oil all at once, stirring only until moistened