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Crab Claw Appetizer  

1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup butter
1 clove garlic
1/2 cup evaporated milk
1 (4 ounce) can slices mushrooms
1 pound preboiled crabfingers

Peal and chop garlic.  Add to a saucepan along with butter and simmer until all the butter is melted.  Add remaining ingredients except crab fingers to this mixture and continue to simmer while stirring frequently for five minuets.  Serve in chafing dish with crab claw meat inserted in the sauce.  French bread may accompany.

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For more information contact Myron Fischer
147 West 107th Street
Cut Off, Louisiana 70345
(800) 725-3474 / (985) 632-4525
Cell 504-416-4766

email

This page last modified on: 07/29/2007