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My Best Recipe

Crab Meat Patissa Proves Popular With Unexpected Guests

July 20, 1989

"This recipe was devised when Pat and Melissa were unexpectedly coming for dinner and a quick dinner with ingredients on hand was necessary," Eleanor Gallant writes. "Needless to say, the dinner guests were ecstatic."

CRAB MEAT PATISSA

4 tablespoons butter or margarine

3 tablespoons flour

1/4 teaspoon dry mustard

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

2 1/2 cups low-fat milk

Salt, optional

6 medium potatoes, peeled and cut in thin slices

1/4 cup diced onion

1/4 cup diced green onions

1/4 cup diced leeks (white part only)

6 ounces imitation crab meat

3/4 cup hoop or cottage cheese

Melt 3 tablespoons butter in saucepan over low heat until melted. Blend in flour, dry mustard, cayenne, garlic powder and paprika. Stir until mixture is smooth and bubbly. Stir in milk. Season to taste with salt. Cook, stirring, until thickened.

Arrange half of potato slices in greased 2-quart casserole. Cover with half of onion, green onions, leeks, crab and cheese. Add about 1 cup white sauce.

Top with remaining potatoes, onion, green onions, leeks, crab, cheese and white sauce. Dot with remaining 1 tablespoon butter.

Cover and bake at 350 degrees 30 minutes. Remove cover and continue baking until potatoes are tender, about 1 hour. Serve with green salad and fresh fruit, if desired. Makes 6 servings.

--ELEANOR GALLANT

Northridge

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.

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