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Crab-biscuit Shortcakes

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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Eggs Fish 4 Servings

INGREDIENTS

DOROTHY CROSS TMPJ72B
FORMAT BELLE BESTOR
DFPF73A
2 T Butter or margarine
1 T Flour
1 Chicken-noodle soup
3 Hard-cooked eggs
3/4 lb Crab meat
Salt and pepper
Baking-powder biscuits

INSTRUCTIONS

Melt butter in top of double boiler; add flour and blend. Add soup and
cook, stirring constantly, until thickened. Slice eggs, add to soup
with the crab meat. Cook over hot water until thoroughly heated. Add
salt and pepper to taste, and serve over thin, crusty baking-powder
biscuits that have been split and lightly buttered. Makes 4 generous
servings. Posted to FOODWINE Digest  by Gail Beynon <Beynong@AOL.COM>
on Sep 9, 1997

A Message from our Provider:

“You think life is full of surprises? Wait till you die!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 124
Calories From Fat: 91
Total Fat: 10.2g
Cholesterol: 160mg
Sodium: 97.6mg
Potassium: 57.4mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: 5.6g


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