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Hot Crab Salad Recipe

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This recipe for Hot Crab Salad, by , is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Bryant
Added: Monday, August 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cans crab meat
1 cup blanched almonds, chopped or ground
1 cup celery, chopped
1 green pepper, chopped
1 can bean sprouts
4 hard boiled eggs, diced
1 pimento, cut in strips
4 tbsp butter
4 tbsp flour or optional
1 can cream of mushroom or 1 can cream of celery soup (undiluted)

Directions:
Directions:
Do not use flour if you use soup for white sauce.
Mix the first 4 ingredients together lightly. Flake crab meat. Make white sauce or use soup undiluted and add to mixture and season to taste. Pour into oiled baking dish. Cover with buttered crumbs. Bake at 375 oven for 45 minutes. Serve on lettuce leaf.

Personal Notes:
Personal Notes:
Mitzie uses 1 can cream of mushroom or cream of celery soup instead of white sauce for this recipe and covers the mixture with crushed potato chips. If desired, add 2 tbsp sherry wine before putting in baking dish. Do not make white sauce if you use celery or mushroom soup.

 

 

 

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