Crab-biscuit Shortcakes
| 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
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Nutrition (calculated from recipe ingredients)
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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