| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dip | 12 | Servings | |
INGREDIENTS
| 1 | lb | Crabmeat |
| 1 | cn | Cream of mushroom soup |
| 1 | Stick butter | |
| 1 | tb | Cornstarch -or- |
| 2 | tb | Flour |
| 1/2 | c | Green onion tops; chopped |
| 1/2 | c | Parsley; chopped |
INSTRUCTIONS
Combine all ingredients together in a pot. Mix well. Cook for 20 minutes on medium heat. Lower heat and cook an additional 10 minutes, stirring occasionally. Best served in a chafing dish with crackers. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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