Yield: 4 Servings
|1 tablespoon||Butter or margarine|
|½ small||Onion; chopped|
|½ cup||Clam juice|
|1 can||Condensed cream of asparagus soup|
|¼ pounds||Imitation crabmeat; cut up (1 cup)|
|9 ounces||Pkg. frozen cut asparagus; thawed/drained|
|2 tablespoons||Lemon juice|
|1 teaspoon||Worchestershire sauce|
|¼ teaspoon||Black pepper|
In a medium saucepan, melt butter over Medium heat. Add onion and cook 5 minutes, or until tender. Add clam juice, cream of asparagu soup and milk.
Slowly bring to a boil, stirring often. Add crabmeat and asparagus, reduce heat to Low. Add lemon juice, Worcestershire sauce and black pepper; simmer 5 minutes. Serves 4. Recipe developed by Wendye Pardue, home economist in Norwalk, Conn. MC formatting by bobbi744@...
Recipe by: Mr. Food's EasyCooking Magazine, Winter/Spring '98 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 15, 1998