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Annie's Hostess Crab Delight

This recipe first appeared in The Official Crab Eater's Guide.

Created by Annie Hendricks of Alexandria, VA.

  • 3 cups cooked rice
  • 1 pound jumbo lump crab meat
  • ¼ cup minced onion
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped pimiento
  • 3 eggs, slightly beaten
  • 2 cups milk
  • 1 cup grated sharp cheese
  • 1 teaspoon Worcestershire sauce

Gently combine all ingredients. Place in a buttered 8 x 11-inch baking pan. Bake 35 to 45 minutes at 325 degrees.

Cut into squares and serve with Shrimp Sauce:

  • 2 cans of cream of shrimp soup
  • 1 cup sour cream
  • 1 teaspoon lemon juice
  • ½ cup shrimp, cooked and cut up

To make Shrimp Sauce, blend all ingredients and warm slowly over low heat, preferably in an iron skillet. Do not boil.

Serves 8 to 10.

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