Crab Romanoff
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
crab meat
|
|
| 2 | cups |
rice
cooked, hot |
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
cottage cheese
|
*
|
| 2 | tablespoons |
green bell peppers
finely chopped |
|
| 2 | tablespoons |
chives
chopped |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cayenne pepper
or red pepper flakes |
|
| 2 | dash |
garlic powder
|
*
|
| 4 | ounces |
mushrooms, canned
drained |
|
| 2 | tablespoons |
american cheese
grated |
|
| 1 | x |
paprika
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
crab meat
|
|
| 473 | ml |
rice
cooked, hot |
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
cottage cheese
|
*
|
| 3E+1 | ml |
green bell peppers
finely chopped |
|
| 3E+1 | ml |
chives
chopped |
|
| 15 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cayenne pepper
or red pepper flakes |
|
| 2 | dash |
garlic powder
|
*
|
| 115.6 | ml/g |
mushrooms, canned
drained |
|
| 3E+1 | ml |
american cheese
grated |
|
| 1 | x |
paprika
for garnish |
*
|
Directions
Remove all cartilage from Crabmeat.
In a large bowl, mix rice, sour cream, cottage cheese and seasonings.
Add mushrooms and Crabmeat: mix gently but thoroughly.
Put mixture into a greased 2 quart casserole.
Sprinkle cheese, then paprika over top.
Bake at 350℉ (180℃) until hot and bubbly, about 20 minutes
