Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | WALDINE VAN GEFFEN |
\N \N | VGHC42A----- |
¼ pounds | Butter |
2 cans | Cream of mushroom soup |
1 pounds | Lumb crabmeat |
1 cup | Evaporated milk |
\N \N | Salt and pepper |
2 \N | Avocados; peel -- slice |
2 tablespoons | Bread crumbs |
\N \N | Butter -- melted |
1 can | Anchovy filets |
Melt butter, add soup and simmer 5 minutes. Stir in crabmeat, milk, salt and pepper and simmer 5 minutes longer. Line a baking dish with avocado slices and pour crabmeat mixture over avocado. Sprinkle with bread crumbs and brush with melted butter. Heat until brown, approximately 15 minutes at 350~. Before serving sprinkle with a few drops of anchovy oil and garnish with anchovy strips. Source: Corinne Dunbar's, N.O.LA (wrv)
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