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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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A rich, cheesey sauce that highlights canned crab meat. This can be served with toast points for a special lunch or over chicken, rice, or noodles for an elegant dinner. Ingredients:
1 (6 1/2 ounce) can crabmeat |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
1/3 cup white wine or 1/3 cup chicken broth |
1 egg, lightly beaten |
1/2 cup shredded cheddar cheese |
Directions:
1. In a small saucepan, combine soup with wine or broth.
2. Cook and stir overmedium heat until blended and heated through.
3. Stir 1/2 cup full into beaten egg; return to the pan.
4. Place the crab in a greased or sprayed shallow 1 qt.
5. baking dish.
6. Top with soup mixture.
7. Sprinkle with cheese.
8. Bake, uncovered, at 350F for 20 minutes or until top is lightly browned and cheese is melted.
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