Seafood sauce for cheese pastry puffs~
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Celery -- diced |
| 2 | tablespoons | Grated onions |
| 3 | tablespoons | Margarine |
| 3 | tablespoons | Flour |
| 1½ | cup | Milk |
| 10 | ounces | Frozen peas |
| 5 | ounces | Crab meat -- canned |
| 4 | ounces | Cooked shrimp -- * see note |
| 1 | teaspoon | Lemon juice |
| 1 | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1 | tablespoon | Capers -- drained, rinsed |
| ¾ | cup | Cheddar cheese, shredded |
Directions
Serve in "Cheese Pastry Puffs" (recipe in this cookbook).
* Shrimp must be pre-cooked before using.
Use a 10 ounce package of tiny mixed vegetables if preferred. Precook and drain before using.
Drain and rinse the canned crab, or use fresh precooked. Melt the margarine in a skillet and saute the onions and celery. Cook about 5 minutes or until vegetables are limp and onion is translucent. Stir in the flour and blend well. Remove from heat and stir in the milk gradually.
Return to heat and cook, stirring constantly, until mixture is thickened, about 2-3 minutes.
Add peas, crab, shrimp, lemon juice, Worcestershire sauce, salt and black pepper. Heat thoroughly but do not boil. Remove from heat and add cheese, stirring until melted. Return to heat if needed to melt cheese completely but DO NOT boil.
To serve, heat pastry puffs until warm, fill with sauce mixture and sprinkle capers on top.
Per serving: Calories 240 g; fat 13⅒ g; cholesterol 81 mg; carbohydrate 13 g; fiber 2.3 g; protein 17.3 g; sodium 484 mg; potassium 328 mg; calcium 223 mg.
Recipe By : Jo Merrill
From: Marjorie Scofield Date: 09-26-95 (15:21) (160) Fido: Recipes