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Curried Shrimp And Crabmeat

chef.david.galeano's picture
Ingredients
  Canned crabmeat 12 Ounce, drained, cartilage removed, flaked (1 Can)
  Canned medium shrimp 12 Ounce, drained (1 Can)
  Canned water chestnuts 8 Ounce, drained, sliced (1 Can)
  Light cream 1⁄3 Cup (5.33 tbs)
  Sherry wine 1⁄4 Cup (4 tbs)
  Egg 1 , beaten
  Frozen shrimp soup 10 Ounce, thawed
  Scallions with tops 2 , chopped fine
  Toast points/Cooked rice 2
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a slow cooker, place the shrimp and crabmeat.
2) Add rest of the ingredients, except toast or rice, and stir gently to mix.
3) Cover and cook on HIGH for 1 hour, then on LOW for 4 to 6 hours.

SERVING
4) Serve over a bed of cooked rice on individual serving plates.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Shrimp
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
420 Minutes
Ready In: 
425 Minutes
Servings: 
4

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