Crab Supreme In Green Pepper Cups

Ingredients

• 6 T butter
• 3 T Mochiko rice flour
• 2 c half-and-half
• 2 T tomato paste
• 1/2 c shredded Gruyere cheese
• 1 1/2 t paprika
• 1/8 t cayenne pepper
• 2 T lemon juice
• 1/4 lb. mushrooms, finely chopped
• 1/4 c minced scallions
• 1 clove garlic, minced
• 1/4 c minced red bell pepper
• 12 oz. flaked crab meat, cleaned of cartilage and shell, thawed if frozen
• 5 medium-size green peppers

Directions

Can be frozen for 3 months.

Melt 4 tablespoons of the butter in a 2-quart saucepan. Stir in rice flour with a wooden spoon until well-blended. cook over medium heat for 1 minute. Slowly add half-and -half, whisking until the mixture thickens slightly. If it thickens too much, thin with more half-and-half. whisk in tomato paste, cheese, paprika, cayenne and lemon juice. Remove from heat.

Melt the remaining 2 tablespoons butter in a small skillet. Add mushrooms, scallions, garlic and red pepper. Saute gently until any juices given up by the vegetables have evaporated but do not let the vegetables brown.

Stir sauteed vegetables and crab meat into sauce. Taste and adjust seasoning. the sauce can be frozen at this point for later use.

If making this dish to serve immediately, cut green peppers in half lengthwise and remove core and seeds. Bring 2 quarts water to a boil and blanch pepper halves until just tender, about 4 minutes. Remove, drain and transfer to heated plates. Gently heat sauce and ladle into green pepper cups. Serve with brown rice.

To use frozen sauce, thaw in refrigerator overnight, then reheat, stirring constantly, while the green pepper cups are blanching.

Submitted 6/13/05.
Source: Rodale's /Home Freezing
Submitted By: Linda Wilson
lwilson@gatecom.com
Crab Supreme In Green Pepper Cups