Friday, September 01, 2006

Crabmeat à la King

1-1 lb. package Mueller's Thin Spaghetti
4 tbsps. butter
2 tbsps. chopped parsley
1/2 lb. sliced mushrooms
1 onion, chopped
2 tbsps. flour
1 tsp. salt
Dash pepper
Dask paprika
2 cups milk
1 cup cooked crabmeat, remove cartilage and flake

2 tbsps. chopped pimiento
1 egg, beaten lightly

Sauté parsley, onion and mushrooms in butter until soft. Blend in flour and seasonings. Add milk and cook, stirring constantly until sauce thickens. Stir in crabmeat and pimiento. Beat egg, add small amount of creamed mixture, stir well and return to sauce. Heat over low flame, stirring constantly. Serve over cooked thin-spaghetti.

*This is also delicious COLD. I like to add a little garlic too.

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