Hot Crab Meat Salad Recipe

Salads never tasted so non-veggie like this Hot Crab Meat Salad. Try out this relatively easy and simple recipe for Hot Crab Meat Salad and you have something really exotic adorning your dining table!

Summary

Difficulty LevelBit DifficultHealth IndexAverage
Servings6Cuisine
CourseMethod
Interest Group

Ingredients

 1 pound fresh crab meat or two 7-ounce cans
 Lemon juice1 Tablespoon
 Butter4 Tablespoon
 Flour4 Tablespoon
 Milk2 Cup (16 tbs)
 Salt1/2 Teaspoon
 Pepper1/4 Teaspoon
 Chives1 Tablespoon, chopped
 3 hard-cooked eggs, chopped
 Sour cream1 Cup (16 tbs)
 Stuffed olives1/4 Cup (16 tbs), sliced
 Water cress1 Bunch (100gm)

Directions

Drain clams and reserve liquor.
Clean and chop clams.
Set aside.
Saute salt pork until lightly browned.
Add onion, carrots and potatoes.
Cook, stirring occasionally, until lightly browned.
Gradually stir in 3 cups clam liquor or clam liquor and water.
Add seasonings.
Simmer 10 minutes.
Add clams and simmer 10 minutes longer.
Blend cornstarch with the cold water and slowly add to clam mixture.
Cook and stir until thickened.
Add peas.
Heat oven to 425° F. (hot).
Pour mixture into a 2-quart greased casserole.
Roll pastry to fit top.
Trim edges and press with tines of a fork.
Make several slits for steam to escape.
Bake in 425° F. oven for 20 minutes or until top is browned arid sauce bubbles through slits.
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