Creamed Crab on Toast
"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 TimePrep/Total Time: 10 min.
- 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.
Editor's NoteThis recipe was tested in a 1,100-watt microwave.
Nutrition Facts1 each: 133 calories, 5g fat (2g saturated fat), 41mg cholesterol, 776mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 11g protein.
Originally published as Creamed Crab on Toast in Quick Cooking July/August 2001
Mar 8, 2013
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.