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Tuesday, January 24, 2012

Something to Crab About

Janet Groene’s
Hot ‘n Creamy “Crab” Gravy
    Serve this rich seafood sauce over baked potatoes, wide noodles, cheese grits or, for a low-calorie base, French-cut green beans.

8-ounce brick of cream cheese (regular or low fat)
8-ounce jar mayonnaise or salad dressing (1 cup), regular or lite
12- to 16-ounce package flaked imitation crab meat
1/4 cup very finely minced onion
Tabasco sauce
    Put cream cheese in a microware bowl and soften by zapping for 30 seconds at a time on Defrost.  If crabmeat is not finely flaked, chop it. Stir  mayonnaise thoroughly into cream cheese then fold in crab and onion.  Nuke on Defrost (or Low or #5)  one minute at a time, turning each time, until it’s heated through. Stir and ladle over your chosen base. Serves 4 to 6. 
    Cook’s note: Canned crab or a pound of pasteurized crabmeat and also be used. Drain and pick over crabmeat to remove any bits of shell or cartilage.
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