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Crabmeat in Wine Recipe
|Canned crabmeat/Same amount of frozen crab-meat, thawed||12 Ounce, drained, cartilage removed, flaked (1 Can)|
|Dry sherry wine||1⁄4 Cup (4 tbs)|
|Light cream||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Cream of mushroom soup||1 Can (10 oz)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Scallions||2 , chopped fine (With Tops)|
|Toast points/Patty shells||2|
Calories 314 Calories from Fat 186
% Daily Value*
Total Fat 21 g32.5%
Saturated Fat 10 g50.2%
Trans Fat 0 g
Cholesterol 168.7 mg
Sodium 1204 mg50.2%
Total Carbohydrates 15 g5%
Dietary Fiber 0.41 g1.7%
Sugars 1.8 g
Protein 17 g33.1%
Vitamin A 11.8% Vitamin C 2.6%
Calcium 4.3% Iron 9.7%
*Based on a 2000 Calorie diet
1) In a slow cooker, place the crabmeat.
2) Add rest of the ingredients, except toast points or patty shells, stir gently to mix.
3) Cover and cook on HIGH for 1 hour, then on LOW for 4 to 6 hours.
4) Spoon over toast points or in patty shells and serve immediately on individual serving plates.