Crab Sauce for Pancakes
3 tablespoons of butter or margarine
3 tablespoons of flour
1 cup of milk
2 canned pimientos, drained and chopped
1/4 teaspoon of oregano
1/2 teaspoon of salt
1 teaspoon of prepaid mustard
1 cup of crab meat, cleaned and flaked
Melt the butter or margarine in saucepan. Stir in flour smoothly. Stir in milk and remaining ingredients except crab meat. Stir and cook until thickened. Add carb meat. Makes about 2 cups of thick creamed crab meat.
Serve on pancakes or omelet. Or spoon onto large pancake, roll cake around it and slice into servings. Garnish omelet or pancake with few chives or parsley. Enough for 8 servings.
Also delicious served in hollowed out toasted loaf of bread as brunch or lunch dish.
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