| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Seafood | 4 | Servings | |
INGREDIENTS
| 1 | 15-oz asparagus | |
| 1 | 6.5-oz crab meat | |
| 1 | 10.75-oz cream of mushroom | |
| soup | ||
| 3 | c | Cooked rice |
| 1/2 | c | Mayonnaise |
| 1 | t | Lemon juice |
| 1 | ds | Each: salt and pepper |
| Grated Parmesan cheese | ||
| Buttered bread crumbs |
INSTRUCTIONS
Arrange asparagus, cut in 1-inch lengths, in large casserole. Flake crab meat and place over asparagus. Combine soup, rice, mayonnaise, lemon juice, salt and pepper. Pour over crab. Top with cheese and crumbs. Bake at 350 until heated through--about 25 minutes. From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 561
Calories From Fat: 245
Total Fat: 27.7g
Cholesterol: 45.1mg
Sodium: 2320.6mg
Potassium: 504.4mg
Carbohydrates: 50.7g
Fiber: 2g
Sugar: 3.3g
Protein: 26.9g