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Catch 'em & Cook 'em: Crab Newburg

March 30, 2016
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 is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered at Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed.



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