| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
T |
Butter or margarine |
| 1/2 |
|
Onion, chopped |
| 1/2 |
c |
Clam juice |
| 1 |
|
Condensed cream of asparagus |
|
|
soup |
| 2/3 |
c |
Milk |
| 1/4 |
lb |
Imitation crabmeat, cut up |
|
|
1 cup |
| 9 |
oz |
Pkg. frozen cut asparagus |
|
|
thawed/drained |
| 2 |
T |
Lemon juice |
| 1 |
t |
Worchestershire sauce |
| 1/4 |
t |
Black pepper |
INSTRUCTIONS
In a medium saucepan, melt butter over Medium heat. Add onion and cook
5 minutes, or until tender. Add clam juice, cream of asparagu soup and
milk. Slowly bring to a boil, stirring often. Add crabmeat and
asparagus, reduce heat to Low. Add lemon juice, Worcestershire sauce
and black pepper; simmer 5 minutes. Serves 4. Recipe developed by
Wendye Pardue, home economist in Norwalk, Conn. MC formatting by
bobbi744@sojourn.com Recipe by: Mr. Food's EasyCooking Magazine,
Winter/Spring '98 Posted to MC-Recipe Digest by Roberta Banghart
<bobbi744@sojourn.com> on Mar 15, 1998
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