From Sandi's Recipe File - Crab Supreme in Green Pepper Cups

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"From Sandi's Recipe File"

Recipe Source:
From the Personal Collection of
Sandi Hermon

Fish & Shellfish

Crab Supreme in Green Pepper Cups

Amount	Ingredient
6 tablespoons	butter
3 tablespoons	rice flour
2 cups	half-and-half
2 tablespoons	tomato paste
1/2 cup	shredded Gruyere cheese
1 1/2 teaspoon	paprika
1/8 teaspoon	cayenne pepper
2 tablespoons	lemon juice
1/4 pound	mushrooms, finely chopped
1/4 cup	minced scallions
1 clove	garlic, minced
1/4 cup	minced red bell pepper
12 ounces	flaked, cleaned crab meat
5	medium green peppers, halved, cored and seeded

Preparation Tips:

Melt 4 tablespoons butter in a 2 quart saucepan. Stir in rice flour with a wooden spoon until well blended. Cook over medium heat for 1 minute. Slowly add half-and-half, whisking until the mixture thickens slightly. If it thickens too much, thin with more half-and-half. Whisk in tomato paste, cheese, paprika, cayenne and lemon juice. Remove from heat.
Melt the remaining 2 tablespoons butter in a small skillet. Add the mushrooms, scallions, garlic, and red pepper. Saute gently until any juices given off by the vegetables have evaporated; do not let the vegetables brown.
Stir sauteed vegetables and crab meat into sauce. Taste and adjust seasoning. The sauce can be frozen at this point for later use.
Bring 2 quarts of water to a boil and blanch pepper halves until just tender, about 4 minutes. Drain and transfer to heated plates. Gently heat sauce and ladle into green pepper cups. Serve with brown rice. To use frozen sauce, thaw in the refrigerator overnight, then reheat stirring constantly, while the green pepper cups are blanching.
The blanched pepper cups can be filled with the crab meat sauce and frozen. when ready to prepare, bake loosely covered in a 375 degree oven until hot and bubbly, about 35 minutes. 5 servings.

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