Created over a century ago at a Maryland yacht club to commemorate Commodore George Dewey’s victory at Manila Bay in the Spanish-American War, Crabmeat Dewey has come down as one of the true wonders of Southern cookery. Served in handsome ramekins as the first course of a stylish meal, the dish is right up there with shrimp remoulade and hobotee. I also like to serve crabmeat Dewey in a large casserole as a main course with no more than cole slaw, pickled peaches, and hot biscuits.
In a large skillet, melt the butter over moderate heat, add the mushrooms, bell pepper, and scallions, and
Scrape the mixture into the prepared ramekins, sprinkle the cheese equally over the tops, and
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