From the "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 2 tablespoons chopped onion
  • 2 tablespoons chopped green pepper
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 3/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash Tabasco
  • 1 teaspoon lemon juice
  • 1/2 teaspoon tarragon vinegar
  • 1 pound crabmeat
  • Buttered bread crumbs

Saute onion and green pepper in butter.  Stir in flour.  Add milk gradually; cook over low heat, stirring constantly until mixture thickens into a sauce.  Remove from heat.  Combine salt, pepper, Tabasco, lemon juice, vinegar and crabmeat; mix with sauce.  Pour mixture into casserole, cover with buttered bread crumbs, and bake at 375 degrees for 25 minutes.


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