Creamed Crabmeat And Vegetables Recipe


Interest Group


 Crabmeat2 Cup (32 tbs)
 Pimiento1 , chopped
 Flour5 Tablespoon
 Peas1 Cup (16 tbs)
 Salt2 Teaspoon
 Chopped chives/Grated onion1 Teaspoon
 Mushrooms1 Pound
 Onion1 Small
 Pepper1⁄8 Teaspoon
 Cold water2 Cup (32 tbs)
 Paprika1⁄4 Teaspoon
 Mushroom liquor1⁄4 Teaspoon
 Butter/Margarine8 Tablespoon
 Cream1 Cup (16 tbs)
 Milk1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

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


Wash the fresh mushrooms and remove stems.
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.
Serves 8.
An equal quantity of fresh or canned shrimp, lobster, or a combination of any two may be substituted for the crabmeat in this recipe.