Art's Mock Crabmeat Casserole
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
mayonnaise
|
|
| 1 | cup |
sour cream
|
|
| 2 | tablespoons |
parsley leaves
|
|
| 1 | tablespoon |
onions
diced |
|
| 1 | each |
green bell peppers
diced |
|
| 1 | teaspoon |
curry powder
|
|
| 6 | large |
eggs
hard-boiled, chopped |
|
| 1 | pound |
crab meat
mock |
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
mayonnaise
|
|
| 237 | ml |
sour cream
|
|
| 3E+1 | ml |
parsley leaves
|
|
| 15 | ml |
onions
diced |
|
| 1 | each |
green bell peppers
diced |
|
| 5 | ml |
curry powder
|
|
| 6 | large |
eggs
hard-boiled, chopped |
|
| 453.6 | g |
crab meat
mock |
|
| 1 | x |
paprika
|
*
|
Directions
Combine all ingredients, except paprika. Turn into greased 1½-quart casserole. Sprinkle with paprika.
Bake at 350^ for 40 to 50 minutes. Serve over hot, cooked rice.
