Melt:

1/2 c. butter in top of double boiler

Add:

1/2 c. chopped green pepper (1 med.) and 1/2 c. chopped onion (1 med.)

Cook over boiling water until tender, about 10 minutes.

Blend in:

1/2 c. sifted Pillsbury all-purpose flour
1 tsp. dry mustard
1/2 tsp. monosodium glutamate
1 c. milk
1 c. shredded American cheese

Cook, stirring constantly, until very thick.

Add:

1 c. (6 1/2 oz. can) crabmeat, boned
1 1/2 c. drained tomatoes (No. 2 can)
2 tsp. Worcestershire sauce
1/2 tsp. salt

Blend thoroughly. Pour into 2 quart casserole dish.

CHEESE BISCUIT TOPPING:

Sift together: 1 cup flour, 2 teaspoons double acting baking powder and 1/2 teaspoon salt into mixing bowl. Add 1/4 cup shredded American cheese. Cut in 2 tablespoons shortening until particles are fine. Add 1/2 cup milk. Mix only until all particles are moistened. Drop by rounded teaspoonfuls on top of hot crabmeat mixture.

Bake in hot oven (450 degrees) 20-25 minutes. Serves 6 to 8 people.