| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(15-oz) asparagus |
| 1 |
cn |
(6.5-oz) crab meat |
| 1 |
cn |
(10.75-oz) cream of mushroom soup |
| 3 |
c |
Cooked rice |
| 1/2 |
c |
Mayonnaise |
| 1 |
ts |
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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