Crab-Biscuit Shortcakes
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | can |
chicken noodle soup mix
|
* |
| 3 | each |
egg, hard-boiled
|
* |
| ¾ | pound |
crab meat
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
buttermilk biscuits
baking powder |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 15 | ml |
all-purpose flour
|
|
| 1 | can |
chicken noodle soup mix
|
* |
| 3 | each |
egg, hard-boiled
|
* |
| 340.2 | g |
crab meat
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
buttermilk biscuits
baking powder |
*
|
Directions
Melt butter in top of double boiler; add flour and blend.
Add soup and cook, stirring constantly, until thickened.
Slice eggs, add to soup with the crab meat.
Cook over hot water until thoroughly heated.
Add salt and pepper to taste, and serve over thin, crusty baking-powder biscuits that have been split and lightly buttered.
