Crab romanoff
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Maryland crabmeat |
| 2 | cups | Hot cooked rice |
| 1 | Sour cream; (8 oz) | |
| 1 | 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 | 4 oz. can mushrooms; drained | |
| 2 | tablespoons | Grated america cheese |
| Paprika for garnish | ||
Directions
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