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Crab-Biscuit Shortcakes

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
2 tablespoons butter
or margarine
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1 tablespoon all-purpose flour
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1 can chicken noodle soup mix
*
3 each egg, hard-boiled
*
¾ pound crab meat
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1 x salt and black pepper
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1 x buttermilk biscuits
baking powder
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Ingredients

Amount Measure Ingredient Features
3E+1 ml butter
or margarine
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15 ml all-purpose flour
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1 can chicken noodle soup mix
*
3 each egg, hard-boiled
*
340.2 g crab meat
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1 x salt and black pepper
* Camera
1 x buttermilk biscuits
baking powder
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 14143% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 324mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 35g
Vitamin A 4% Vitamin C 4%
Calcium 9% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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