| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy, Meats |
|
Seafood, Vegetables |
4 |
Servings |
INGREDIENTS
|
|
WALDINE VAN GEFFEN |
|
|
VGHC42A—– |
| 1/4 |
lb |
Butter |
| 2 |
cn |
Cream of mushroom soup |
| 1 |
lb |
Lumb crabmeat |
| 1 |
c |
Evaporated milk |
|
|
Salt and pepper |
| 2 |
|
Avocados; peel — slice |
| 2 |
tb |
Bread crumbs |
|
|
Butter — melted |
| 1 |
cn |
Anchovy filets |
INSTRUCTIONS
Melt butter, add soup and simmer 5 minutes. Stir in crabmeat, milk, salt
and pepper and simmer 5 minutes longer. Line a baking dish with avocado
slices and pour crabmeat mixture over avocado. Sprinkle with bread crumbs
and brush with melted butter. Heat until brown, approximately 15 minutes at
350~. Before serving sprinkle with a few drops of anchovy oil and garnish
with anchovy strips. Source: Corinne Dunbar's, N.O.LA (wrv)
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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