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Crab Meat Rabbit Recipe
|Chopped green pepper||2 Tablespoon|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Tomato juice||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Grated sharp cheddar cheese||3⁄4 Cup (12 tbs)|
|Alaskan king crab meat||12 Ounce, frozen, thawed and broken in pieces (2 Packages, 6 Ounces Each)|
Serving size: Complete recipe
Calories 1022 Calories from Fat 414
% Daily Value*
Total Fat 50 g76.8%
Saturated Fat 26.7 g133.3%
Trans Fat 0 g
Cholesterol 285 mg
Sodium 4626.3 mg192.8%
Total Carbohydrates 49 g16.2%
Dietary Fiber 2.7 g10.7%
Sugars 15.6 g
Protein 91 g182.5%
Vitamin A 37.5% Vitamin C 99.3%
Calcium 93.9% Iron 23.2%
*Based on a 2000 Calorie diet
Saute green pepper until tender.
Add soup, tomato juice, worcestershire sauce, milk and cheese.
Cook over low heat, stirring frequently until cheese is melted and sauce is smooth.
Add crab meat.
Combine cornstarch and water.
Add to mixture.
Bring to boil.
Cook about 1 minute or until thickened, stirring constantly.
Cut corn bread in 6 pieces.
Split each piece horizontally.
Place on cookie sheet and toast in broiler oven until lightly browned.
Spoon crab meat rabbit over toasted corn bread pieces.