Yield: 6 servings
|¼ cup||Chopped onion|
|¼ cup||Chopped green pepper|
|1 each||2oz. jar pimento|
|3 tablespoons||All-pur flour|
|2 teaspoons||Dry mustard|
|¼ teaspoon||White pepper|
|1 each||Dash of tabasco|
|1 pounds||Fresh lump crabmeat|
Combine first three ingredients in a 1½ qt. casserole. Microwave on high, uncovered, 2 minutes.
Stir in pimiento and next 5 ingredients, stirring until smooth.
Gradually add milk and Chablis, stirring well. Microwave at High, uncovered, 3-4 minutes or until bubbly, stirring after 2 minutes.
Stir in crabmeat. Spoon mixture evenly into 6 baking shells. Arrange shells on a 12-inch glass pizza plate.
Cover with waxed paper, and microwave on high 3-4 minutes or until thoroughly heated. Garnish, if desired with pimiento strips.