"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.
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- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (6 ounces) crabmeat, rinsed, drained, and cartilage removed
- 1 tablespoon lemon juice
- 1/4 teaspoon dried marjoram
- Dash cayenne pepper
- Toast or biscuits
- In a 1-qt. microwave-safe dish, combine the soup, crab, lemon juice, marjoram and cayenne. Cover and microwave on high for 3-4 minutes or until heated through, stirring once. Serve on toast or biscuits. Yield: 4 servings.
Originally published as Creamed Crab on Toast in Quick Cooking 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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