| 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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