Deviled Crabmeat and Green Peppers

Ingredients

• 3 medium green peppers
• 2 tablespoon butter or margarine
• 1 egg yolk, beaten
• 1 tablespoon onion, minced
• 1/2 cup skim milk
• 2 slices soft bread, cubed
• 1 cup flaked crabmeat, canned
• 1/4 teaspoon salt
• 2 tablespoons Parmesan cheese, grated
• dash of cayenne

Method

1. 1

   Wash green peppers; cut a thin slice from the top of each pepper and remove seeds.

2. 2

   Simmer peppers in boiling salted water for seven to ten minutes or until almost tender; drain.

3. 3

   Melt butter in a saucepan; add minced onion; cook 2 minutes; add cubed bread and seasonings.

4. 4

   In a small bowl beat egg yolk; add skim milk slowly, blending well.

5. 5

   Add flaked crabmeat and egg yolk mixture to saucepan mixture.

6. 6

   Blend well.

7. 7

   Make sure sauce is thoroughly hot.

8. 8

   Then use sauce to stuff green peppers.

9. 9

   Top each pepper with grated cheese.

10. 10

    Place on heat-proof dish and set in broiler pan.

11. 11

    Broil in pre-heated oven until cheese is melted and lightly browned.

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 5. The excerpt below is the record exactly as published.

DEVILED CRABMEAT AND GREEN PEPPERS (A low calorie dish) 3 medium green peppers dash of prepared mustard ’2 tablespoon butter or margarine 1 egg yolk, beaten 1 tablespoon onion, minced % cup skim milk 2 slices soft bread, cubed 1 cup flaked crabmeat, canned 1/4 teaspoon salt 2 tablespoons Parmesan cheese, dash of cayenne grated Wash green peppers; cut a thin slice from the top of each pepper and remove seeds. Simmer peppers in boiling salted water for seven to ten minutes or until almost tender; drain. Melt butter in a saucepan; add min- ced onion; cook 2 minutes;add cubed bread and seasonings. In a small bowl beat egg yolk; add skim milk slowly, blending well. Add flaked crabmeat and egg yolk mixture to saucepan mixture. Blend well. Make sure sauce is thoroughly hot. Then use sauce to stuff green peppers. Top each pepper with grated cheese. Place on heat-proof dish and set in broil. er pan. Broil in pre-heated oven until cheese is melted and lightly brown. ed. The deviled crabmeat may be baked on scallop shells. In this case. cook two tablespoons of minced green pepper in the butter with the onion. Mrs. G. E. Thompson Crab Point Clut 16 BAKED CRAB SUPREME % cup Miracle Whip Salad 3 tablespoons flour Dressing _ 2 teaspoons Worcestershire sauce 3 tablespoons minced green 2 cups milk pepper 2 egg yolks 2 teaspoons minced onion 2 egg whites 2 tablespoons minced pimiento 1 pound crab meat 1% teaspoons dry mustard dash of cayenne pepper 1% teaspoons salt Place salad dressing, green pepper, onion, pimiento, mustard, cay- enne, and salt in small saucepan. Cover and cook slowly for five min- utes. Remove from range, stir in flour and then gradually add milk. Re- turn to stove and cook until thick. Stir in beaten egg yolks, Worcester- shire Sauce and crab meat. Fold in stiffly beaten egg whites, then pour in a greased casserole. Set dish in a pan of water. Bake in a 375 degree oven for forty-five minutes. Yield: 8 servings. Mrs. Emmitt Piper Gloucester Club CRABMEAT RAMEKINS (For Calorie Counters 1 cup flaked crabmeat, canned 1 10%-ounce can cream of celery 2/3 cup mushrooms, canned, soup, condensed drained 1 slice bread, soft, cubed 1/3 cup skim milk

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