Crabmeat Imperial Ingredients: 1/2 cup chopped Onion 1/3 cup chopped Green Bell Pepper 3 tablespoons Flour 1/2 teaspoon dry Mustard 1 cup Skim Milk 2 tablespoons Lemon Juice 1 teaspoon Worcestershire Sauce Dash Hot Pepper Sauce Salt and Pepper to taste 1 (2-ounce) jar diced, Pimiento, drained 3 tablespoons cholesterol free Mayonnaise 1 pound lump Crabmeat, picked for bones 2 tablespoons Breadcrumbs Directions: In a saucepan coated with no stick cooking spray, saute onion and green pepper until tender. Combine flour and dry mustard together. Add to milk mixing until smooth. Pour milk mixture into saucepan, cooking until thickened. Removefrom heat and add lemon juice, Worcestershire sauce, hot pepper sauce, and salt and pepper. Gently fold in pimiento, mayonnaise and crabmeat. Sprinkle with breadcrumbs. Yield: 4 servings. If desired, serve as dip with melba rounds. Nutritional Information Per Serving: Calories :216 Cholesterol: 115 mg Fat: 5.8 g % Calories from Fat: 24.3% Clegg, Holly."A Trim and Terrific Louisiana Kitchen Southern Cuisine." 1993. back to list of recipes