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Creamed Crabmeat And Vegetables Recipe
|Crabmeat||2 Cup (32 tbs)|
|Pimiento||1 , chopped|
|Peas||1 Cup (16 tbs)|
|Chopped chives/Grated onion||1 Teaspoon|
|Cold water||2 Cup (32 tbs)|
|Mushroom liquor||1⁄4 Teaspoon|
|Cream||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
Calories 318 Calories from Fat 124
% Daily Value*
Total Fat 14 g21.8%
Saturated Fat 8.9 g44.6%
Trans Fat 0 g
Cholesterol 68.2 mg
Sodium 774.2 mg32.3%
Total Carbohydrates 37 g12.4%
Dietary Fiber 2.2 g9%
Sugars 14.1 g
Protein 11 g22.8%
Vitamin A 18% Vitamin C 40.5%
Calcium 12.4% Iron 6.7%
*Based on a 2000 Calorie diet
Cover the stems with the cold water, add tne onion sliced and 1 tsp. salt.
Boil 20 minutes, drain, reserve liquor and measure it.
Slice mushroom caps and saute in 2 tbsp. fat until tender.
Melt 6 tbsp. fat in the top of a double-boiler, add the chives, pimientoes, flour and seasonings.
Add the cream, mushroom liquor and enough milk to make 3 cups, liquid in all.
Stir until smooth and thickened.
Add cleaned crabmeat, peas and sauteed mushrooms.
Heat thoroughly and serve.
1/2 cup canned, sliced mushrooms may be substituted for the fresh, in which case use the liquid in the can, and add enough more milk with the cream to make 3 cups.
An equal quantity of fresh or canned shrimp, lobster, or a combination of any two may be substituted for the crabmeat in this recipe.