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Tuesday, August 1, 2017

Imitation Crab Makes a Budget Meal

Janet Groene’s 
Buttery Crab Bog
Inexpensive imitation crab takes on a gourmet disguise with the addition of white wine. As an alternative, make up a cup of liquid starting with 2 tablespoons lemon juice and one tablespoon balsamic vinegar. Then fill the cup with water. The crab and crackers are already salted, so don’t over-salt this dish. 
Complete the plate with a hot, green vegetable and sliced tomatoes. 

20-ounce package shredded imitation crab
1 cup white wine
½ stick butter
1 ½ cups buttery cracker crumbs
1/4 teaspoon ground nutmeg
Mayonnaise to taste
Salt, pepper to taste

Bring liquid to a boil and add crab. Reduce heat and keep at a gentle, low boil for five minutes. Set aside. Melt butter in a large,  nonstick skillet. Stir in crumbs and nutmeg until toasty. Add crab including liquid until crackers soften.   Stir mayonnaise into hot crab mixture over low heat until everything is heated through. Add salt and pepper to taste. Spoon onto plates and add a hot, green vegetable and sliced red tomatoes. Serves 4. 

See more of Janet Groene's RV-ready recipes at 

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