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Catch ‘em & Cook ‘em: Crab Newburg

April 11, 2018
By Capt. Dick May , Pine Island Eagle


2 cans (7 oz each) crab meat drained

2 pkgs (10 oz each) frozen peas

2 cans condensed cream of mushroom soup

1/4 C dry sherry

1 can (6 oz) sliced mushrooms drained

1 can or jar (4 oz) pimientos drained and diced

3 slices white bread cut into tiny cubes

3 tbsp butter melted

How to:

1. Drain crab meat and remove bony tissue. Break into bite size chunks.

2. Cook peas, following label directions drain.

3. Blend mushroom soup and sherry until smooth in a small bowl.

4. Layer half of the crab meat, peas, mushrooms and pimientos into a 10-cup Pyrex baking dish. Repeat the layers. Pour soup mixture over the top

5. Cover and chill.

6. About 1 1/2 hours before serving time, toss the bread cubes with butter in a small bowl. Sprinkle over mixture in baking dish. Do not cover.

7. Bake at 350 degrees for 1 hour and 20 minutes or until bubbly in center and crumb topping is toasted.

(From "Family Circle" 1969)

Capt. Dick May was a former long-time island fishing guide and cookbook author.



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