Seafood Recipe of the Month

Crabmeat Caroline

Serves 4; Preheat Oven to 350°


2 T butter

2 T flour

1/4 C minced green onions

1/4 C minced green pepper

1 clove garlic

1/2 t rosemary

1 tomato, peeled & chopped

1/4 C dry white wine

1 C heavy cream

1 t salt

1/4 t Tabasco

1/3 C grated Gruyere cheese

1/8 t dry mustard

1 pound lump crabmeat

3 T grated Mozzarella cheese

3 T grated Parmesan cheese

In a large skillet, melt butter and gradually blend in flour. Cook 2 minutes, stirring constantly. Add onions, green pepper, garlic, rosemary and tomato; sauté 2 to 3 minutes. Add wine and continue cooking until vegetables are tender. Lower heat and gradually add cream, salt and Tabasco. Blend well. Remove from heat and stir in Gruyere cheese and mustard. Gently fold crabmeat into sauce and spoon into individual buttered ramekins. Combine cheeses and sprinkle on top. Bake 10 to 15 minutes, until browned and bubbly.


Bon Appetit