Crab Savannah

Name: Crab Savannah
Ingredients: 1/2 lb butter; 1 bell pepper; 1 small white onion; 1 cup mushroom, sliced; 1/4 cup flour; 2 cups half-and-half; 2 tablespoons pimiento; 1 dash salt; 1 dash white pepper; 1/2 cup sherry wine; 1 lb large lump crabmeat (I use canned.); 1 cup cheddar cheese, grated

12 ingredients

7 steps

Ingredients

1/2 lb butter
1 bell pepper
1 small white onion
1 cup mushroom, sliced
1/4 cup flour
2 cups half-and-half
2 tablespoons pimiento
1 dash salt
1 dash white pepper
1/2 cup sherry wine
1 lb large lump crabmeat (I use canned.)
1 cup cheddar cheese, grated

Directions

1

In a large skillet, saute pepper and onion in butter; add mushrooms and flour.
2

Heat half-and-half separately and add gradually to keep consistency smooth.
3

Stir in pimiento, salt and white pepper to taste.
4

Pick through the crab and remove any shells or foreign objects.
5

Add the crab meat and sherry to sauce and heat through.
6

Scoop into individual ramekins or custard cups.
7

Top with grated cheese and put under oven broiler for a few minutes to brown.