Be sure to sign up for the weekly RV Travel Newsletter, published continuously every Saturday since 2001. Click here.

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.
   
Subscribe to Janet Groene’s weekly Camp And RV Cook blog posts for your Kindle.  Only 99 cents/month. See the blog at http://bit.ly/1vGHot/ Then, to subscribe, go to http://tinyurl.com/7j354zo .

No comments:

Free RVing News. Sign up