Recipe by Kathleen Burton
"This rich and succulent crab dish is both elegant and easy to make. Serve over rice with steamed vegetables on the side."
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sour cream, room temperature
ground black pepper
grated Parmesan cheese
This is a great recipe. I really liked it just as it is, but on my second shot I threw in 1 tbsp minced garlic and served in over portabella mushroom caps. HEAVEN!!
This recipe is great as-is. No modifications are necessary. This shouldn't be served as main course meal. For the past 5 years we served this, double-size, every year for Christmas Eve. Serve with crackers, or your other favorite bread snack. My only alteration is I add 50% more crab meat. It makes for a more dense crab, if you like it more like hearty stew.
This recipe was not what I expected, although I did you canned crabmeat. It looked like mac N cheese. Not a good presentation for supper.
This is a simple yet great recipe. The secret, as always, is in the ingredients. FRESH crab and parmesan reggiano really kick it off. I add scallops and mushrooms when it's a "special" dinner.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 372
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