Name: Baked Crabmeat and Avocado
Ingredients: WALDINE VAN GEFFEN; VGHC42A-----; 1/4 lb Butter; 2 cn Cream of mushroom soup; 1 lb Lumb crabmeat; 1 c Evaporated milk; Salt and pepper; 2 Avocados; peel -- slice; 2 tb Bread crumbs; Butter -- melted; 1 cn Anchovy filets

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Dairy, Meats		Seafood, Vegetables	4	Servings

INGREDIENTS

		WALDINE VAN GEFFEN
		VGHC42A—–
1/4	lb	Butter
2	cn	Cream of mushroom soup
1	lb	Lumb crabmeat
1	c	Evaporated milk
		Salt and pepper
2		Avocados; peel — slice
2	tb	Bread crumbs
		Butter — melted
1	cn	Anchovy filets

INSTRUCTIONS

Melt butter, add soup and simmer 5 minutes. Stir in crabmeat, milk, salt
and pepper and simmer 5 minutes longer. Line a baking dish with avocado
slices and pour crabmeat mixture over avocado. Sprinkle with bread crumbs
and brush with melted butter. Heat until brown, approximately 15 minutes at
350~. Before serving sprinkle with a few drops of anchovy oil and garnish
with anchovy strips. Source: Corinne Dunbar's, N.O.LA (wrv)
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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