crab-biscuit shortcakes
- Categories
- Fish
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| -DOROTHY CROSS (TMPJ72B) FORMAT BELLE BESTOR DFPF73A | |
| 2 tablespoons | Butter or margarine Flour |
| 1 can | Chicken-noodle soup |
| 3 | Hard-cooked eggs |
| ¾ pounds | Crab meat |
| Salt and pepper | |
| Baking-powder biscuits |
Melt butter in top of double boiler; add flour and blend. Add soup and cook, stirring constantly, until thickened. Slice eggs, add to soup with the crab meat. Cook over hot water until thoroughly heated. Add salt and pepper to taste, and serve over thin, crusty baking-powder biscuits that have been split and lightly buttered. Makes 4 generous servings.
Posted to FOODWINE Digest by Gail Beynon <Beynong@...> on Sep 9, 1997
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