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Creamed Crab on Toast Recipe

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"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.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings

Ingredients

  • 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

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.

Directions

  1. 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Creamed Crab on Toast in Quick Cooking July/August 2001, p11

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.

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 Mar. 8, 2013

"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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