• Try these. CRAB AU GRATIN 1 pt. (lb.) backfin crab meat 1 1/4 c. thin white sauce 1/2 lb. (mild) American cheese Pepper and salt crab meat to taste. Place alternate layers of crab meat and cheese in well greased baking dish, letting top be cheese. Pour over this thin white sauce and bake in hot oven 20 to 30 minutes. (Shrimp Au Gratin, same recipe.) Serves 4. CRAB MEAT AU GRATIN 1/3 c. soft butter 1 c. finely minced onion 3 tbsp. flour 1 c. grated cheese (1/2 Swiss and 1/2 Cheddar) 1 sm. pkg. fresh mushrooms, finely sliced 1 tsp. garlic salt 1 tsp. white pepper 1/4 tsp. Tabasco sauce Dash of cayenne pepper 1 lb. crab meat Saute butter, onion, mushrooms until onions become clear, about 10 minutes. Stir in flour, add cheese and rest of ingredients. Fold in crab meat last to keep it lumpy and not falling apart. Pour into individual au gratin dishes. Sprinkle with bread crumbs, if desired, and place in moderately hot 350 degree oven for about 15 minutes or until very hot. Makes 6 to 8 servings.,1945,149188-253200,00.html
  • 1/4 c. green pepper, chopped fine 1/4 c. onions, chopped fine 1 c. celery, chopped fine 1 tbs. Worcestershire sauce 1 lb. crab meat 1 lb. Pepperidge Farm Stuffing Mix 1 c. mayonnaise 1/2 tsp. salt Stir all together.Melt butter in shells to coat. Bake at 350°, 25-30 m in.If you don't have the shells that resemble clamshells, a casserole dish is fine.

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