Crabmeat Gourmet Recipe
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Ingredients
2 cans (10 oz. each) frozen cream of shrimp soup, thawed
1 (13 oz.). can lobster soup (non-condensed type)
1 c half-and-half cream
2 egg yolks, beaten
1/4 c sherry
1 1/2 lbs. frozen crabmeat, thawed
1 pkg. brown and wild rice, prepared as directed
Directions
Combine and heat soups, cream and egg yolks.
Stir in crabmeat and sherry.
Heat to bubbling and transfer to a chafing dish.
Serve over brown and wild rice.
Stir in crabmeat and sherry.
Heat to bubbling and transfer to a chafing dish.
Serve over brown and wild rice.
