Anonymous (not verified)
29 Apr 2009
|Frozen cream of shrimp soup||2 Can (20 oz), thawed|
|Canned lobster soup||13 Ounce (Non-Condensed Type)|
|Half and half||1 Cup (16 tbs)|
|Egg yolks||2 , beaten|
|Sherry||1⁄4 Cup (4 tbs)|
|Frozen crab meat||1 1⁄2 Pound, thawed|
|Brown and wild rice||11 Ounce, prepared as directed|
Combine and heat soups, cream and egg yolks.
Stir in crabmeat and sherry.
Heat to bubbling and transfer to a chafing dish.
Serve over brown and wild rice.
Crabmeat Gourmet Recipe