(6 oz) crabmeat; drained and refreshed with 1 t. fresh lemon juice (Terry and I have plenty of fresh crab…use the fresh instead.)
3
Egg; lightly beaten
1/4
c
Minced fresh parsley
1/4
c
Minced onion
1/4
c
Minced pimento
1
ts
Worcestershire sauce
1
cn
(10 oz) cream of shrimp soup ; (Campbell's remember!?)
1/2
c
Sour cream
1
ts
Fresh lemon juice
1/2
ts
Curry powder
INSTRUCTIONS
CURRY SHRIMP SAUCE
Preheaat oven to 325. Grease a 9x13 baking dish. Combine ingredients and
blend thoroughly. Pour into dish. Bake until set...about 45 minutes.
CURRY SHRIMP SAUCE: Combine all ingredients in top of double boiler and set
over simmering water. Cook until heated through. ]]]]]]
OK..Are you ready? It can be made low fat and is wonderful and addictive.
1/2 of whole salmon filet, skinned
Sprinkle with lemon juice and a light sprinkle of salt and pepper. Bake at
350 degrees until nearly done. Pour curry sauce over and bake until bubbly.
If you need more sauce, recipe can be doubled. Any leftover sauce is
delicious over rice and steamed veggies.
Curry sauce 1 can Cream of Shrimp soup/OR 1 can 99% fat free can of Cream
of Celery 1/2 cup non-fat plain yogurt...drained 2 t. lemon juice 1/2 t.
curry powder freshly grated black pepper dash of worchestershire sauce.
QE 1
Posted to recipelu-digest Volume 01 Number 406 by "bertnevie"
<tess@shore.intercom.net> on Dec 27, 1997
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