Crabby Salmon Casserole
1 can salmon, drained
12- to 16-ounce package imitation crabmeat, flaked
2 tablespoons flour
½ stick butter
1 cup frozen peas
1 teaspoon sweet paprika
1 can cream of mushroom soup
1 soup can milk
1 ½ cups biscuit mix
½ cup shredded cheese such as Cheddar
Milk or water
Pick over the salmon, place in a buttered 9 X 12-inch casserole and pick over salmon to remove skin and bones. Add flaked crabmeat, sprinkle with flour and toss lightly to coat seafood with flour. Dot with small bits of butter. Add peas. Whisk soup, milk and paprika and pour over seafood. Put in a 425-degree oven for 5 minutes while you:
Mix biscuit mix and cheese in the same bowl and add enough milk or water to make a stiff dough. Do not over-mix dough. Remove casserole form the oven and, using two teaspoons, dot top of the casserole evenly with small blobs of dough. Return to oven, reduce heat to 400 degrees and bake until biscuits are golden and casserole bubbly. Serves 6.
See more of Janet Groene’s galley-tested recipes at http://www.CampAndRVCook and, to see Janet’s new blog on galley equipment, with pro and con considerations, go to http://www.Galleyshop.blogspot.com
Did you know that Janet Groene was happily homeless for 10 years, wintering in a 29-foot sailboat and summering in a 21-foot, fully self-contained diesel RV? As a travelwriter she has had assignments on boats and RV's all over the world. It may be a stretch when she says she can cook a five-course meal in a telephone booth, but she does know small galleys, water conservation, space utilization and, most of all, good food.