Seafood sauce for cheese puffs

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Celery -- diced
2 tablespoons Grated onions
3 tablespoons Margarine
3 tablespoons Flour
1½ cup Milk
10 ounces Frozen peas
5 ounces Crab meat -- canned
4 ounces Cooked shrimp -- * see note
1 teaspoon Lemon juice
1 teaspoon Worcestershire sauce
¼ teaspoon Salt
¼ teaspoon Black pepper
1 tablespoon Capers -- drained, rinsed
¾ cup Cheddar cheese, shredded

Directions

* Shrimp must be pre-cooked before using.

Use a 10 ounce package of tiny mixed vegetables if preferred. Precook and drain before using. Drain and rinse the canned crab, or use fresh precooked. Melt the margarine in a skillet and saute the onions and celery. Cook about 5 minutes or until vegetables are limp and onion is translucent. Stir in the flour and blend well. Remove from heat and stir in the milk gradually. Return to heat and cook, stirring constantly, until mixture is thickened, about 2-3 minutes. Add peas, crab, shrimp, lemon juice, Worcestershire sauce, salt and black pepper. Heat thoroughly but do not boil. Remove from heat and add cheese, stirring until melted. Return to heat if needed to melt cheese completely but DO NOT boil. To serve, heat pastry puffs until warm, fill with sauce mixture and sprinkle capers on top.

Recipe By : Jo Merrill

Related recipes