Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Maryland crabmeat |
2 cups | Hot cooked rice |
1 \N | Sour cream; (8 oz) |
1 \N | Cottage cheese; (8 oz) |
2 tablespoons | Finely chopped green pepper |
2 tablespoons | Chopped chives |
1 tablespoon | Worcestershire sauce |
½ teaspoon | Salt |
½ teaspoon | Cayenne pepper or red pepper flakes |
2 dashes | Garlic powder; 2 to 3 dashes |
1 \N | 4 oz. can mushrooms; drained |
2 tablespoons | Grated america cheese |
\N \N | Paprika for garnish |
Recipe by: The Maryland Seafood Cookbook.
Remove all cartilage from Crabmeat. In a large bowl, mix rice, sour cream, cottage cheese and seasonings. Add mushrooms and Crabmeat: mix gently but thoroughly. Put mixture into a greased 2 quart casserole. Sprinkle cheese, then paprika over top. Bake at 350 degrees until hot and bubbly, about 20 minutes
Formatted for you by: Bill Webster Posted to Bakery-Shoppe Digest V1 #202 by Bill <thelma@...> on Aug 27, 1997