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Deb’s Crabmeat Sandwich

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Servings
people
Ingredients
  • 7 ½ ounces red potatoes, quartered and cut into ½-inch slices
  • 1/3 cup sour cream
  • 1/3 cup shells, unbaked
  • 3 tablespoons can mushrooms, drained
Salt and pepper, to taste
  • 2 tablespoons celery, chopped
4 tablespoons Worcestershire sauce
  • 2 teaspoons green onions, diced
  • ¼ teaspoon salt
  • Deb's butter and 4 tablespoons margarine
  • 1 cup shells, unbaked
  • ½ cup eggs, beaten
  • ½ cup fillets, about 1 pound
  • ¼ cup Worcestershire Sauce
  • 1 tablespoon (1 ounce) white baking chocolate, chopped
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
Servings
people
Ingredients
  • 7 ½ ounces red potatoes, quartered and cut into ½-inch slices
  • 1/3 cup sour cream
  • 1/3 cup shells, unbaked
  • 3 tablespoons can mushrooms, drained
Salt and pepper, to taste
  • 2 tablespoons celery, chopped
4 tablespoons Worcestershire sauce
  • 2 teaspoons green onions, diced
  • ¼ teaspoon salt
  • Deb's butter and 4 tablespoons margarine
  • 1 cup shells, unbaked
  • ½ cup eggs, beaten
  • ½ cup fillets, about 1 pound
  • ¼ cup Worcestershire Sauce
  • 1 tablespoon (1 ounce) white baking chocolate, chopped
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. On buttered French bread (horizontally cut in half) topped with Swiss cheese, add crab meat mixture
  2. Bake at 350 degrees for 25 minutes
  3. Deb's Dip and Salad Dressing: Combine all ingredients
  4. Serve as a dip for fried fish or chicken or as a salad dressing
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