INGREDIENTS
1 medium onion, diced
1 green bell pepper, small dice
1 red bell pepper, small dice
8 large mushrooms, sliced
2 large tomatoes, peeled, seeded and diced
1/4 cup butter
1/4 cup flour
1 1/4 cups heavy cream
2 1/4 lbs. cooked crabmeat
Salt and pepper
1/4 cup sliced almonds
2 cups cheddar cheese, grated
DIRECTIONS
Saute the vegetables in butter until tender.
Sprinkle with the flour, stirring until well blended.
Add cream and crab; season to taste and simmer until heated through.
Spoon into greased shallow baking dish.
Spread almonds and cheese over crab.
Bake until cheese is golden.
Serves 6.
