Crabmeat and Mushrooms Au Gratin

1/4 cup butter or margarine

1 red pepper, seeded and cut in thin strips

1 green pepper, seeded and cut in thin strips

1 lb. mushrooms, sliced

1 tbsp. lemon juice

1/2 tsp. salt

2 cup light cream

One 7-1/2 oz. can crabmeat, drained, boned and flaked, juice reserved

2 tbsp. melted butter or margarine

3 tbsp. flour

1/4 cup grated Parmesan cheese

Melt 1/4 cup butter or margarine in large skillet over medium heat. Add green and red peppers. Cook 2 to 3 minutes. Add mushrooms. Sprinkle with lemon juice and salt. Cook 2 minutes, stirring or tossing occasionally. Add cream and reserved crabmeat liquid. Bring to boiling. Combine melted butter or margarine and flour; blend until smooth. Stir flour mixture into cream vegetable mixture. Cook, stirring constantly, until sauce has thickened and is smooth. Add crabmeat. Simmer 1 to 2 minutes or until crabmeat is heated through. Correct seasoning to taste. Divide mixture among six shells or ramekins, or turn mixture into a 1 quart shallow baking dish. Sprinkle with grated Parmesan cheese. Place under preheated broiler (put shells or ramekins on cookie sheet for easy handling). Broil until cheese is golden brown.

Makes 6 servings.

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Cajun Country -- New Iberia, Louisiana