Position the rack in the center of the oven and preheat to 325\u00b0.
In a saucepan, combine the mushroom and chicken soups, the milk, onion, and paprika and bring to a boil. Remove from the heat and stir in the chicken, crabmeat, and mushrooms.
Pour into a casserole dish and sprinkle with the buttered crumbs/corn flake crumbs.
Bake for about 15 minutes, or until browned and bubbly.
Mash hard-boiled eggs and mix with mustard.
Mix cracker crumbs and milk.
Cook for a minute, add melted margarine, eggs and mustard.
Stir; add all other ingredients.
Bake in greased dish (either square or medium size rectangular).
Sprinkle a few cracker crumbs on top.
Bake at 375\u00b0 until brown (about 40 minutes).
Two recipes will fill a 3-quart rectangular dish.
Remove contents of crabmeat from can.
Separate into pieces; remove thin cartilage.
Drain crabmeat; add to sauce and heat over low heat.
Add sherry wine and stir constantly for a few minutes. Turn into well-greased casserole.
Sprinkle with cheese and place under broiler to brown.
Serve at once.
Combine cream, butter, cheese, onions and mushrooms in top of large double boiler to melt and combine.
Cook noodles according to package directions.
Layer noodles, crabmeat, then sauce in greased 2-quart casserole.
Cook at 350\u00b0 for 45 minutes.
Butter well a 1-quart casserole dish.
Preheat oven to 350\u00b0. Melt butter in saucepan; blend in flour and mix well.
Stir in water and then milk.
Cook, stirring constantly until white sauce thickens.
Flake crabmeat.
Add crabmeat, celery, onion, pimento, eggs and salt to sauce, then add almonds.
Pour into casserole dish and top with cheese and bread crumbs.
Bake at 350\u00b0 for 30 to 35 minutes.
Serves 6.
Peel, slice or cube eggplant and cook in boiling water with salt added, until tender.
Drain and mash.
Place half of cracker crumbs, butter, onion, celery and crabmeat in greased casserole dish.
Sprinkle with remaining cracker crumbs.
Combine egg and milk.
Pour over contents of casserole.
Sprinkle with paprika and bake at 350\u00b0 for 30 minutes or until golden brown on top.
Serves 4 to 6.
Combine crabmeat and lemon juice in a
Cook seasonings until transparent.
Mix cornstarch and milk together and add to seasonings, stirring constantly.
Cook 2 to 3 minutes.
Add crabmeat and season.
Mix cornflake crumbs and mayonnaise together and mix with crabmeat mixture.
Pour into buttered casserole dish and top with cracker crumbs.
Bake at 350\u00b0 for 20 to 25 minutes.
Serves 4.
br>Stir both types of crabmeat into cream sauce.
Add
Heat oven to 350\u00b0.
Saute onion and pepper in margarine for 3 to 4 minutes.
Grate toasted bread to fine crumbs.
Add these and all other ingredients to crabmeat.
Mix well.
Turn into greased 9 x 13-inch casserole.
Pour milk evenly over mixture.
Bake 20 to 30 minutes.
Make cream sauce with the butter, flour and milk in the top of a double boiler.
Add onion, grated cheese, egg, salt, pepper and crabmeat (broken up).
Put in casserole and cover with buttered crumbs.
Bake at 350\u00b0 until sauce bubbles through, about 20 minutes.
In saucepan, saute celery and shallots in 1 stick of butter until soft.
Add cream cheese and seasonings and blend.
Remove from heat and add crabmeat, mixing lightly.
Pour into greased casserole.
Bake at 350\u00b0 for 20 minutes.
Serves 6.
Cook onion, green pepper and celery in margarine; set aside. Mix together the other ingredients.
Crumble in Ritz crackers. Add crabmeat and mix lightly, adding \"set aside\" vegetables.
Put in casserole dish and bake at 350\u00b0 for 25 to 30 minutes.
Thaw crabmeat; drain.
Separate into small pieces and mix 1/2 cup soaked bread crumbs, eggs, mayo and parsley.
Put into 1-quart greased casserole dish.
Top with cracker crumbs.
Bake in 450\u00b0 oven for 25 minutes.
Makes 2 to 3 servings.
Saute vegetables in butter until tender.
Add to vegetables: salt, pepper, cayenne pepper, Worcestershire sauce, wine, lemon juice and set aside.
Heat milk and water just to a simmer, slowly add flour and cheese, then add sauteed vegetables, soup, stirring well.
Cook for five minutes, gently fold in crabmeat, mix slowly.
Pour in buttered casserole bowl, top with bread crumbs.
Bake at 350 degrees.
Melt butter in saucepan.
Blend in flour; mix well.
Stir in water and evaporated milk and cook, stirring constantly, until sauce thickens.
Drain crabmeat; remove cartilage and flake crabmeat.
Add celery, pimento, pepper, hard-boiled eggs, salt and almonds.
Pour into buttered casserole.
Top with shredded cheese and bread crumbs.
Bake at 350\u00b0 for 30 minutes.
Heat butter, milk and flour until thick, stirring constantly. Add egg yolks to thicken milk.
Add crabmeat and cheese.
Pour into greased casserole dish.
Mix melted butter and bread crumbs for a dry mixture.
Spread over casserole and sprinkle with lemon pepper.
Bake in 350\u00b0 oven for 30 minutes.
Combine the first seven ingredients in blender and mix until smooth.
Place flaked crabmeat (canned, fresh or frozen) in buttered casserole dish.
Add the mixture to casserole and stir in thoroughly.
Top with bread crumbs and bake at 400\u00b0 for 20 minutes or until golden brown.
n sour cream, chicken and crabmeat and set aside.
Peel
Preheat oven to 350\u00b0.
Saute onions, bell pepper, garlic and parsley in butter until tender.
Add crabmeat and saute for approximately 20 minutes.
Soak bread in milk.
Add this to crab mixture and stir.
Cut off heat and add beaten eggs.
Salt and pepper to taste and stir.
Pour into a 2-quart casserole dish and top with bread crumbs.
Bake for 30 minutes.