Savory Creamed Crabmeat
|Butter||3 Tablespoon (3/8 Stick)|
|Finely diced onion||1⁄3 Cup (5.33 tbs)|
|Finely diced green pepper||1⁄3 Cup (5.33 tbs)|
|Finely diced celery||1⁄3 Cup (5.33 tbs)|
|Warm milk||1 1⁄4 Cup (20 tbs)|
|Finely chopped pimiento||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon (Juice Of 1/2 Lemon)|
|Worcestershire sauce||1 Dash|
|Freshly ground white pepper||To Taste|
|Flaked crabmeat||1 1⁄2 Cup (24 tbs)|
|Chopped fresh parsley||2 Tablespoon (For Garnish)|
Melt butter in large skillet over medium heat.
Add onion and saute until transparent.
Add pepper and celery and saute until limp.
Sprinkle with flour and cook, stirring constantly until well blended.
Gradually add milk, stirring until sauce is smooth and thickened.
Blend in pimiento, lemon juice, Worcestershire sauce, salt and white pepper
Add crabmeat and cook 10 minutes, stirring gently
Taste and adjust seasoning as necessary.
Sprinkle with parsley just before serving.