Baked crabmeat & avocado

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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