Crabmeat Gourmet Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings8Method
Main IngredientInterest Group

Ingredients

 Frozen cream of shrimp soup2 Can (20 oz), thawed
 Canned lobster soup13 Ounce (Non-Condensed Type)
 Half and half1 Cup (16 tbs)
 Egg yolks2 , beaten
 Sherry1⁄4 Cup (4 tbs)
 Frozen crab meat1 1⁄2 Pound, thawed
 Brown and wild rice11 Ounce, prepared as directed

Nutrition Facts

Serving size

Calories 322 Calories from Fat 77

% Daily Value*

Total Fat 9 g13.8%

Saturated Fat 3.9 g19.7%

Trans Fat 0 g

Cholesterol 67.3 mg22.4%

Sodium 541.8 mg22.6%

Total Carbohydrates 40 g13.4%

Dietary Fiber 2.4 g9.5%

Sugars 0.9 g

Protein 20 g39.2%

Vitamin A 4% Vitamin C 1.2%

Calcium 6.3% Iron 5.7%

*Based on a 2000 Calorie diet

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.
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