Crab-Biscuit Shortcakes Recipe

Free Recipe Crab-Biscuit Shortcakes

Recipe Type: Free Fish Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4

Ingredients for Crab-Biscuit Shortcakes Recipe

-DOROTHY CROSS (TMPJ72B)
-FORMAT BELLE BESTOR DFPF73A
2 tb Butter or margarine
1 tb -Flour
1 cn Chicken-noodle soup
3 Hard-cooked eggs
3/4 lb Crab meat
Salt and pepper
Baking-powder biscuits

Crab-Biscuit Shortcakes Preparation

Melt butter in top of double boiler; add flour and blend. Add soup and cook, stirring constantly, until thickened. Slice eggs, add to soup with the crab meat. Cook over hot water until thoroughly heated. Add salt and pepper to taste, and serve over thin, crusty baking-powder biscuits that have been split and lightly buttered. Makes 4 generous servings. Posted to FOODWINE Digest by Gail Beynon <Beynong@AOL.COM> on Sep 9, 1997

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