Green Peppers with Crab Meat
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
6 green peppers
1 cup light cream
1/4 teaspoon ground nutmeg
1/4 cup dry white wine
1 cup cooked rice
1 teaspoon salt
2 cups crab meat
4 tablespoons butter
2 tablespoons cornstarch
1 teaspoon lemon juice
paprika
Cut tops off peppers and remove the seeds. Parboil pepper for 5 minutes and drain. Scald the cream and add the butter and nutmeg. Mix the cornstarch, wine, lemon juice, and salt. Add those ingredients to the cream.
Cook until thickened, stirring constantly. Combine with crab meat and rice, and spoon into peppers. Sprinkle the top with paprika. Bake in a greased baking dish in moderate oven (350 degrees F) for 20 minutes.
Serves 6.
Author's note: Perfect for Friday night dinner.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
6 green peppers
1 cup light cream
1/4 teaspoon ground nutmeg
1/4 cup dry white wine
1 cup cooked rice
1 teaspoon salt
2 cups crab meat
4 tablespoons butter
2 tablespoons cornstarch
1 teaspoon lemon juice
paprika
Cut tops off peppers and remove the seeds. Parboil pepper for 5 minutes and drain. Scald the cream and add the butter and nutmeg. Mix the cornstarch, wine, lemon juice, and salt. Add those ingredients to the cream.
Cook until thickened, stirring constantly. Combine with crab meat and rice, and spoon into peppers. Sprinkle the top with paprika. Bake in a greased baking dish in moderate oven (350 degrees F) for 20 minutes.
Serves 6.
Author's note: Perfect for Friday night dinner.
