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Hot Crab Meat Salad Recipe
|Milk||2 Cup (32 tbs)|
|Chopped chives||1 Tablespoon|
|Sour cream||1 Cup (16 tbs)|
|Stuffed olives||1⁄4 Cup (4 tbs)|
|Water cress||1 Bunch (100 gm)|
|Crab meat/14 ounce canned crab meat||1 Pound|
|Lemon juice||1 Tablespoon|
Calories 340 Calories from Fat 200
% Daily Value*
Total Fat 22 g34.6%
Saturated Fat 12.2 g60.8%
Trans Fat 0 g
Cholesterol 169.8 mg
Sodium 367.6 mg15.3%
Total Carbohydrates 14 g4.8%
Dietary Fiber 0.43 g1.7%
Sugars 5.8 g
Protein 21 g41.6%
Vitamin A 27.1% Vitamin C 16.9%
Calcium 16.8% Iron 5.4%
*Based on a 2000 Calorie diet
Clean and chop clams.
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.
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.
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.