2 tablespoons butter
3 tablespoons milk
3 tablespoons margarine
3/4 cup chopped onion
3/4 cup chopped green bell pepper
3 tablespoons chopped fresh parsley
1 teaspoon parmesan
1 teaspoon paprika
1/2 teaspoon lemon zest
1/2 teaspoon salt
1 1/2 cups grilled crabmeat
3 tablespoons all-purpose flour
2 teaspoons dried parsley
2 teaspoons lemon juice
1 teaspoon garlic powder
Preheat oven to 425 degrees F (220 degrees C). Grease and flour 2 9 inch pie pans.
In a large bowl, cream together the butter, milk, margarine, green peppers, parsley, parmesan, paprika, lemon zest, salt and crabmeat.
Dredge in flour and pepper. Beat in crabmeat mixture, then dispine mixture and dredge in parsley, lemon juice and garlic powder. Mix well and transfer to prepared pan.
Bake uncovered in preheated oven for 40 minutes. In a small saucepan, stir together crab mixture, parsley lemon juice and garlic powder. Drop by spoonfuls into pie crusts.
Bake at 425 degrees F (220 degrees C) for 35 minutes, or until knife inserted in center comes out clean. Serve at room temperature.
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