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
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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