| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Fish crab, Main dish | 6 | Servings | |
INGREDIENTS
| 1 | lb | Maryland crabmeat |
| 2 | c | Hot cooked rice |
| 1 | Sour cream; (8 oz) | |
| 1 | Cottage cheese; (8 oz) | |
| 2 | tb | Finely chopped green pepper |
| 2 | tb | Chopped chives |
| 1 | tb | Worcestershire sauce |
| 1/2 | ts | Salt |
| 1/2 | ts | Cayenne pepper or red pepper flakes |
| 2 | ds | Garlic powder; 2 to 3 dashes |
| 1 | 4 oz. can mushrooms; drained | |
| 2 | tb | Grated america cheese |
| Paprika for garnish |
INSTRUCTIONS
Recipe by: The Maryland Seafood Cookbook. Remove all cartilage from Crabmeat. In a large bowl, mix rice, sour cream, cottage cheese and seasonings. Add mushrooms and Crabmeat: mix gently but thoroughly. Put mixture into a greased 2 quart casserole. Sprinkle cheese, then paprika over top. Bake at 350 degrees until hot and bubbly, about 20 minutes Formatted for you by: Bill Webster Posted to Bakery-Shoppe Digest V1 #202 by Bill <[email protected]> on Aug 27, 1997
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