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Crab Romanoff

  • 2 cups hot cooked rice
  • 1 8-ounce container sour cream
  • 1 8-ounce container cottage cheese
  • 2 tablespoons finely chopped green pepper
  • 2 tablespoons chopped chives
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 2 to 3 dashed garlic powder
  • 1 4-ounce can mushrooms, drained
  • 1 pound Maryland backfin crab meat
  • 2 tablespoons grated American cheese
  • paprika, for garnish

In a large bowl, mix rice, sour cream, cottage cheese, green pepper and seasonings.

Add mushrooms and crab meat. Mix gently but thoroughly.

Put mixture into greased 2-quart casserole. Sprinkle cheese, then paprika, over top. Bake at 350 degrees until hot and bubbly, about 20 minutes.

Serves 6.

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