A superb luncheon dish, Red Peppers Stuffed with Crabmeat is both delicious and pleasing to the eye. A green salad would be a good accompaniment.
1 oz. plus
1 teaspoon butter
8 medium-sized red peppers
1 oz. flour
8 fl. oz. milk
½ lb. crabmeat, fresh or canned, shell and cartilage removed
1 teaspoon salt
½ teaspoon white pepper
1 teaspoon paprika
1 teaspoon prepared mustard
½ teaspoon cayenne pepper
2 teaspoon grated nutmeg
1½ oz. dry breadcrumbs
1 oz. butter, melted
Preheat the oven to moderate 350T (Gas Mark 4, 180°C). With the teaspoon of butter, grease a baking dish large enough to hold the peppers in one layer. Set aside.
With a sharp knife, slice off and discard 1-inch from the wider end of each pepper. Carefully remove and discard the white pith and seeds from the inside of each pepper.
Half-fill a large saucepan with water and bring it to the boil over high heat. Add the peppers and parboil them for 5 minutes. Remove the pan from the heat and drain the peppers in a colander. Set aside.
In a medium-sized saucepan, melt the remaining 1 ounce of butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk, stirring constantly. Return the pan to the heat and cook the mixture, stirring constantly, for 3 to 5 minutes or until it is thick and smooth. Remove the pan from the heat. Stir in the crabmeat, salt, pepper, pap-rika, mustard, cayenne and nutmeg.
Place the peppers, cut sides up, in the baking dish. Spoon equal amounts of the crabmeat mixture into each pepper.
In a small mixing bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the stuffed peppers.
Place the dish in the oven and bake for 35 to 40 minutes or until the peppers are tender when tested with the point of a sharp knife.
Remove the dish from the oven and serve the peppers immediately.