Crab-rice delight
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (15-oz) asparagus |
| 1 | can | (6.5-oz) crab meat |
| 1 | can | (10.75-oz) cream of mushroom soup |
| 3 | cups | Cooked rice |
| ½ | cup | Mayonnaise |
| 1 | teaspoon | Lemon juice |
| 1 | dash | Each: salt and pepper |
| Grated Parmesan cheese | ||
| Buttered bread crumbs | ||
Directions
Arrange asparagus, cut in 1-inch lengths, in large casserole. Flake crab meat and place over asparagus. Combine soup, rice, mayonnaise, lemon juice, salt and pepper. Pour over crab. Top with cheese and crumbs. Bake at 350 until heated through--about 25 minutes.
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
Related recipes
- Chinese crab rice
- Crab & rice salad
- Crab and rice salad
- Crab delights stir fry
- Crab info
- Crab information
- Crab pecan delight
- Crab rice
- Crab rice squares
- Crab with curried almond rice
- Crab with curried rice
- Crab with curried rice dnsr31a
- Creamed crab cum rice
- Creole crab & rice
- Creole crab and rice
- Easy crabmeat rice
- Hot crab delight
- Rice cake delight
- Rice with crab
- Wild rice delight