On Dec 28, 10:26*am, Melba's Jammin' <barbschal...@earthlink.net>
wrote:
> I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
> what became of the other 4-6 ounces, OK? *It's nunyabidness.)
> I'd like suggestions on how to use this stuff. * *It's nice ‹ claw meat,
> I guess.
>
> I await your counsel
> --
> -Barb, Mother Superior, HOSSSPoJ
> <http://www.caringbridge.org/visit/amytaylor>
> December 27, 2008, 7:30 a.m.: *"I have fixed my roof, I have mended my
> fences; now let the winter winds blow." *
> God rest your soul, Amy. *You fought harder and with more grace than
> anyone I've ever known.

Crab & Artichoke Dip
1 cuppa mayo
can o'artichoke hearts (unmarinated) and coarsly chopped
1/4- 1/2 cup of finely chopped onion
rest of your crab
about half a cup of good parmesan
salt, pepper, and garlic powder to taste ( I like garlic powder in
this better than the real thing- you may not!)

Mix together and put in an 8-9 inch shallow pyrex or similar type pan-
top with bread crumbs. Bake at about 375-400 for 20 minutes- serve
with crostini, crackers- we LOVE Vintas, or whatever floats your boat!

[yawang1227]

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