recipes
Southwestern Crab Bake
INGREDIENTS
8 oz. Crab Classic, Leg Style, cubed
1 can tomatoes with diced chilies
1 can cream of mushroom soup
1 1/2 cups whole milk
1 cup sliced mushrooms
1 cup whole kernel corn
1/2 cup sliced olives
10 oz. sharp cheese, shredded
1 bag corn tortilla chips
1 can tomatoes with diced chilies
1 can cream of mushroom soup
1 1/2 cups whole milk
1 cup sliced mushrooms
1 cup whole kernel corn
1/2 cup sliced olives
10 oz. sharp cheese, shredded
1 bag corn tortilla chips
DIRECTIONS
In a saucepan add tomatoes with chilies, cream of mushroom soup, milk, mushrooms and corn. Stir well, heating to simmer. Butter a 10 x 13 inch baking dish and add one bag slightly crushed corn chips. Cut crab sticks into cubes and place on top of corn chips. Pour soup mixture over the crab & chips, top with cheese and olives. Bake at 350°F for 30 minutes. Let stand for 10 minutes.
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