Cut off tops of peppers,
remove seeds. Parboil peppers 5 minutes. Drain peppers. Scald
cream, add butter and nutmeg. Mix cornstarch, wine, lemon juice,
and salt. Add to cream. Cook until thickened, stirring constantly.
Combine with crab meat and rice; spoon into peppers. Sprinkle
with paprika. Bake in greased baking dish in 350 degree oven
for 20 minutes.