Crabmeat Casserole:
	½ cup chopped green onions
	½ cup chopped celery
	½ cup chopped bell peppers
	4 tbs all-purpose flour
	1 cup milk
	2 tbs fresh lemon juice
	         Salt and cayenne to taste
	½ pound regular lump crabmeat, picked over for shells and cartilage
	½ pound claw crabmeat
	¼ cup dried fine bread crumbs
	¼ cup grated Parmesan cheese
	Preheat the oven to 350 degrees.
	Sauté the green onions, celery and bell peppers in the 
	butter in a heavy saucepan over medium heat. Blend in the flour. 
	Slowly add the milk, stirring constantly, until the mixture is 
	thick and creamy.
	Add the lemon juice and season with salt and cayenne. Gently stir 
	in the crabmeat. Spoon the mixture into a lightly greased baking 
	dish. Top with the bread crumbs and cheese.
	Bake for 20 minutes or until bubbly and lightly brown on top.
	Serves four

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