Crabmeat Custard Recipe

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Crabmeat Custard Ingredients

4 slice crustless bread
6 oz pk frozen snow crab meat
1 cup grated sharp cheddar cheese
1 salt and pepper
4 eggs
3 cup milk
1/2 tsp salt
1 dash cayenne

A Recipe for
Crabmeat Custard

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Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

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Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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This is a recipe for Crabmeat Custard from the recipe cookbook of Recipes-to-go (Meal)

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Crabmeat Custard

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

Crabmeat Custard Directions

1. Place bread slices in the bottom of a lightly greased, shallow,
2-quart, heat-resistant, non-metallic casserole. 2. In a small bowl,
combine crab meat, 1/2 cup of the cheese and salt and pepper to
taste. Spread on top of bread slices. 3. In a large mixing bowl beat
together eggs, milk, 1/2 teaspoon salt and cayenne. 4. Pour egg-milk
mixture over crabmeat and top with remaining 1/2 cup cheese. 5. Heat,
covered, in Microwave Oven 15 to 18 minutes or until custard is set.

Serves: 8

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Crabmeat Custard Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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