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Seafood Fantasy

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  Frozen chopped spinach 10 Ounce (1 Package)
  Canned condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Flour 1⁄4 Cup (4 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Canned mushroom stems and pieces 4 Ounce, drained (1 Can)
  Shredded swiss cheese 1 Cup (16 tbs)
  Canned crabmeat 15 Ounce, drained, flaked (2 Cans, 7 1/2 Ounce Each)
  Diced roasted almonds 1⁄4 Cup (4 tbs)
  White cooking wine 1⁄4 Cup (4 tbs)
  All purpose flour 1 Cup (16 tbs)
  Sugar 1 1⁄2 Teaspoon
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  Dried parsley flakes 1 Teaspoon
  Light cream 1⁄3 Cup (5.33 tbs)
  Egg 1

Cook spinach as directed on package; drain well.
Spread over bottom of 8-inch square baking dish or 2-quart casserole.
Combine mushroom soup, flour, milk and mushrooms in a saucepan.
Cook over medium heat until thickened.
Add cheese, stir until melted.
Stir in crabmeat, almonds and cooking wine.
Pour over spinach in baking dish.
Prepare Parsley Biscuits.
Drop by teaspoonfuls over filling.
Bake at 400° for 25 to 30 minutes until golden brown.
Parsley Biscuits: Combine flour, sugar, baking powder and salt in mixing bowl.
Cut in butter until particles are fine.
Stir in parsley, cream and egg until dough clings together.

Recipe Summary

Main Dish

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