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Crab Appetizer Recipe

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This recipe for Crab Appetizer, by , is from The DeLane Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christa Cabral

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. flour
2 jars (2 1/2 oz. each) sliced mushrooms, drained
2 tbsp. sliced scallions
1/4 c. (1/2 stick) blue bonnet Margarine
1/2 c. heavy cream
1 tbsp. lemon juice
1 tsp. finely chopped parsley
1 1/2 tsp. prepared mustard
1/2 tsp. salt
1/8 tsp. paprika
1 package (12 oz.) frozen crab, thawed and drained (1 1/2 c)
2 egg whites, stiffly beaten
Finely chopped parsley

Directions:
Directions:
Saute mushrooms and scallions briefly in margarine. Add flour and cook over very low heat. Add cream, lemon juice, 1 tsp. parsley, mustard, salt, cayenne pepper, and paprika. Cook over low heat until sauce is thickened, stirring constantly. Remove from heat and stir in crab meat. Fold in egg whites. Fill hors d'oeuvre scallop shells with 1/4 C crab mixture. Sprinkle with parsley. Place on baking sheet. Bake at 350F for 15 min or until hot.

Number Of Servings:
Number Of Servings:
12

 

 

 

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