Crab Wellington

• 6 oz. crabmeat (fresh or frozen)
• 2/3 c. chopped celery
• 1/4 c. chopped green pepper
• 1/4 c. chopped onion
• 1/3 c. chopped stuffed olives
• 4 Tbsp. butter, divided
• 2 c. milk, divided
• 2 c. plus 2 Tbsp. flour, divided
• 3 tsp. baking powder
• 1/2 tsp. salt
• 4 Tbsp. shortening
• 1 egg
• 1 Tbsp. water
• 2 tsp. lemon juice
• 1/2 tsp. thyme

1. Preheat oven to 400u0b0.
2. Place crab, vegetables and 2 tablespoons of the butter in a frying pan and saute until limp. Set aside.
3. Melt the remaining butter in a medium saucepan and blend in 2 tablespoons flour.
4. Add one cup milk gradually, making a smooth white sauce.
5. Add a little juice from the crab and set aside.
6. Put 2 cups flour, baking powder and salt in a medium bowl. Cut in shortening with a pastry blender.
7. Add 3/4 cup milk to make a soft dough.
8. Knead lightly a few seconds.
9. Roll out 1/2-inch thick in a large rectangle.
10. Add 1/3 cup of the white sauce to the crab and vegetable mixture and spread it over the dough.
11. Roll up along the long end and place seam side down on a baking sheet.
12. Brush with egg and water that has been beaten together.
13. Bake the Wellington 25 to 30 minutes.
14. Add the lemon juice and thyme to the remaining white sauce.
15. Let Wellington rest 10 minutes before slicing into 2-inch slices.
16. Serve warm sauce on the side.
17. Serves 4 to 6.

crabmeat, celery, green pepper, onion, olives, butter, milk, flour, baking powder, salt, shortening, egg, water, lemon juice, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857646 (may not work)