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Crabmeat Eleanor

Ingredients
  Canned button mushrooms 4 Ounce, drained (1 Can)
  Green pepper 1 Small, cut into thin strips
  Butter/Margarine 2 Tablespoon
  Slivered blanched almonds 1⁄4 Cup (4 tbs), toasted
  Orange juice 1 Tablespoon
  Lemon juice 1 Teaspoon
  Canned cream of celery soup 21 Ounce (2 Cans, 10 1/2 Ounce Each, Undiluted)
  Celery salt 1⁄2 Teaspoon
  Quartered ripe olives 1⁄4 Cup (4 tbs)
  Chopped pimento 1⁄4 Cup (4 tbs), drained
  Chopped parsley 2 Tablespoon
  Hot sauce 1 Dash
  Canned crabmeat 12 Ounce, drained (2 Cabs, 6 Ounce Each)
  Salt 1 Dash
  Pepper 1 Dash
  Cooked rice/Chinese noodles 1 Cup (16 tbs)
Directions

Combine mushrooms, green pepper, and butter in a 2 1/2-quart casserole.
Cover with plastic wrap.
Microwave at HIGH 2 minutes.
Add remaining ingredients, except rice or noodles.
Stir lightly to mix.
Cover with waxed paper.
Microwave at HIGH 10 to 12 minutes.
Stir lightly after 6 minutes.
Let stand, covered, 3 to 5 minutes.

Recipe Summary

Method: 
Microwaving

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1557 Calories from Fat 713

% Daily Value*

Total Fat 80 g123.1%

Saturated Fat 19.7 g98.3%

Trans Fat 0 g

Cholesterol 364.5 mg121.5%

Sodium 8199.9 mg341.7%

Total Carbohydrates 139 g46.5%

Dietary Fiber 25.9 g103.6%

Sugars 13.6 g

Protein 76 g152.2%

Vitamin A 133.3% Vitamin C 255.3%

Calcium 25% Iron 39.6%

*Based on a 2000 Calorie diet

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Crabmeat Eleanor Recipe