Wilma Berry'S Crab Dip - cooking recipe

Ingredients

1 stick butter, melted
1 onion, minced
2 Tbsp. bell pepper, minced
3 Tbsp. flour
1 can Pet milk
1 small jar pimento, chopped fine
3 cans crab meat
grated nutmeg
cayenne pepper
salt
1 tsp. Lea & Perrins
1/2 lb. grated Cheddar cheese (mild)

Preparation

In double boiler, melt butter. Saute onion and bell pepper. Add flour. Combine Pet milk with same amount of water. Add this to mixture to make cream sauce. To this add pimento, crab meat, nutmeg, cayenne pepper, salt and Lea & Perrins. Add Cheddar cheese. Heat in top of double boiler, stirring until mixture thickens. If it gets too thick for a dip, a little half and half can be added. Place in chafing dish to serve with Melba toast. Can be prepared in advance and reheated in chafing dish.