1/4 c. (1/2 stick) butter
1/4 c. flour
1 tsp. salt
1/4 tsp. cayenne pepper
2 c. milk
2/3 c. chopped boiled green pepper
2/3 c. chopped pimiento
2 tbsp. capers
2 tsp. tarragon vinegar
2 c. lump crab meat
2/3 c. Hollandaise Sauce

In a saucepan, melt butter and stir in flour, salt and cayenne pepper. Blend in milk and cook, stirring constantly, over low heat until sauce begins to thicken. Add green pepper, pimiento, capers, vinegar and crab meat. Heat through on low heat. Remove from heat and fold in Hollandaise Sauce. Serve in 8 ounce casseroles or scallop shells. Garnish with paprika and chopped parsley. Yield: 4 servings.