Crab Savannah

• 1/2 lb butter
• 1 bell pepper
• 1 small white onion
• 1 cup mushroom, sliced
• 1/4 cup flour
• 2 cups half-and-half
• 2 tablespoons pimiento
• 1 dash salt
• 1 dash white pepper
• 1/2 cup sherry wine
• 1 lb large lump crabmeat (I use canned.)
• 1 cup cheddar cheese, grated

1. In a large skillet, saute pepper and onion in butter; add mushrooms and flour.
2. Heat half-and-half separately and add gradually to keep consistency smooth.
3. Stir in pimiento, salt and white pepper to taste.
4. Pick through the crab and remove any shells or foreign objects.
5. Add the crab meat and sherry to sauce and heat through.
6. Scoop into individual ramekins or custard cups.
7. Top with grated cheese and put under oven broiler for a few minutes to brown.

butter, bell pepper, white onion, mushroom, flour, pimiento, salt, white pepper, sherry wine, lump crabmeat, cheddar cheese

Taken from www.food.com/recipe/crab-savannah-209257 (may not work)