1 head of onion, uncut
1/3 cup of melted butter or margarine
2 tablespoons of cornstarch
1/4 cup of chicken broth
1/2 cup of heavy cream
2 tablespoons of dry white wine
1 1/2 cups of cooked crab
1/4 cup of chopped green pepper, drained, or 1 fresh red bell pepper, seeded and drained
salt and black pepper to taste
1/2 can of rinsed peas
1 head of onion, uncut
1/3 cup of melted butter or margarine
2 tablespoons of cornstarch
1/4 cup of chicken broth
1/2 cup of heavy cream
2 tablespoons of dry white wine
1 1/2 cups of cooked crab
1/4 cup of chopped green pepper, drained, or 1 fresh red bell pepper, seeded and drained
salt and black pepper to taste
1/2 can of rinsed peas
Remove the onion skin and cut it into 6 equal pieces
Remove a little bit of pulp
Brush outside and inside with melted butter
Place in an ungreased baking dish and put in the oven at 400°F (200°C) for about 15 to 20 minutes
Prepare the filling: In a pan, dissolve the cornstarch in chicken broth and add heavy cream
Bring to a boil
Cook over low heat for 1 minute
Add the wine, chopped crab, and green pepper
Stir well
Season with salt and black pepper to taste
Remove from heat, add peas, and stir well
Arrange the tartlets in a baking dish and fill with 1/4 cup of the crab mixture
Serve hot, 6 servings.
