Crab Meat Rabbit
|Chopped green pepper||2 Tablespoon|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Tomato juice||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Grated sharp cheddar cheese||3⁄4 Cup (12 tbs)|
|Alaskan king crab meat||12 Ounce, frozen, thawed and broken in pieces (2 Packages, 6 Ounces Each)|
Melt butter in large saucepan.
Saute green pepper until tender.
Add soup, tomato juice, worcestershire sauce, milk and cheese.
Cook over low heat, stirring frequently until cheese is melted and sauce is smooth.
Add crab meat.
Combine cornstarch and water.
Add to mixture.
Bring to boil.
Cook about 1 minute or until thickened, stirring constantly.
Cut corn bread in 6 pieces.
Split each piece horizontally.
Place on cookie sheet and toast in broiler oven until lightly browned.
Spoon crab meat rabbit over toasted corn bread pieces.