"This is a great ready-in-a-jiffy luncheon dish or Sunday supper," notes Nina DeWitt of Aurora, Ohio. Marjoram and lemon juice in the sauce complement the flavor of the crab quite nicely.
This recipe is:
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 serving (calculated without toast or biscuits) equals 133 calories, 5 g fat (2 g saturated fat), 41 mg cholesterol, 776 mg sodium, 11 g carbohydrate, 1 g fiber, 11 g protein.
Originally published as Creamed Crab on Toast in
July/August 2001, p11
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Mar. 08, 2013 by beezx4
i revamped to make a soup. i used 1 cancream of celery soup and 1 can cream of potato soup, 1 1/2 cans of milk, 1-8 oz pkg of imitation crab meat, 2-12 oz pkg frozen vegetable: asparagus, white/yellow corn, carrots.
i revamped to make a soup. i used 1 can
cream of celery soup and 1 can cream of potato soup, 1 1/2 cans of milk, 1-8 oz pkg of imitation crab meat, 2-12 oz pkg frozen vegetable: asparagus, white/yellow corn, carrots.
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