homecook
New member
This is a recipe my mom used to make for Easter brunch for many years. She used to experiment alot and use us as guinea pigs. lol This was a winner!
1/4 cup butter
1 green pepper, cut in strips
1 red pepper, cut in strips
1 lb. mushrooms, sliced
1 T. lemon juice
1/2 tsp. salt
2 cups light cream
1 7-1/2 oz. can crabmeat, drained, save juice
2 T. melted butter
3 T. flour
Sherry
1/4 cup grated Romano and Parmesan cheese
Melt butter; saute peppers and mushrooms. Sprinkle with lemon juice and salt; cook til tender.
Add cream and reserved crab liquid; bring to a boil. Blend in crabmeat.
Combine flour and 2 T. melted butter, stirring until smooth.
Add to crab mixture and cook until thickened. Season to taste with sherry.
Spoon into 1-quart casserole or individual shells (phyllo shells, cream puffs, etc.) Sprinkle with cheese and bake at 400 for 10-15 minutes.
I've used leftover crabmeat (don't know how that happened), shrimp, lobster meat, etc. and just added chicken broth to replace the crab liquid.
1/4 cup butter
1 green pepper, cut in strips
1 red pepper, cut in strips
1 lb. mushrooms, sliced
1 T. lemon juice
1/2 tsp. salt
2 cups light cream
1 7-1/2 oz. can crabmeat, drained, save juice
2 T. melted butter
3 T. flour
Sherry
1/4 cup grated Romano and Parmesan cheese
Melt butter; saute peppers and mushrooms. Sprinkle with lemon juice and salt; cook til tender.
Add cream and reserved crab liquid; bring to a boil. Blend in crabmeat.
Combine flour and 2 T. melted butter, stirring until smooth.
Add to crab mixture and cook until thickened. Season to taste with sherry.
Spoon into 1-quart casserole or individual shells (phyllo shells, cream puffs, etc.) Sprinkle with cheese and bake at 400 for 10-15 minutes.
I've used leftover crabmeat (don't know how that happened), shrimp, lobster meat, etc. and just added chicken broth to replace the crab liquid.