Creamed Seafood Topping

Not only is this a great dish for Lent, its great for any night that you are in a hurry or too tired to cook. Everyone loves something they can plop on top of a big baked potato. Yummy and filling!

This is definitely for seafood lovers.

Creamed Seafood Topping
6-8 servings
Printed Version

6 tablespoons (3/4 stick) butter
1 small yellow onion, chopped
1 green bell pepper, chopped
3 tablespoons all-purpose flour
1 1/2 cups half-and half
2 slices toast made from white or wheat bread, crumbled into small pieces
1 teaspoon ketchup
1/2 teaspoon prepared mustard, Dijon or deli
2 teaspoons fresh lemon juice
1 pound fresh crabmeat, picked through twice for shells, or 2 cups cooked chopped
shrimp
Salt and Pepper or House Seasoning

Melt 2 tablespoons of the butter in a large saucepan. Saute' the onion and green pepper until tender.

In a small saucepan, make a white sauce by melting the remaining 4 tablespoons butter over low heat. Whisk in the flour and slowly add the half-and-half. Stir until thick, about 2 minutes.

Add the sauteed vegetables, the toast, ketchup, mustard, and lemon juice. Add the crabmeat or shrimp to the sauce. Add salt and pepper to taste. Warm gently.

Serve over baked potatoes.