Crab romanoff

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

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