1 lb Maryland crabmeat
2 c Hot cooked rice
1 Sour cream; (8 oz)
1 Cottage cheese; (8 oz)
2 tb Finely chopped green pepper
2 tb Chopped chives
1 tb Worcestershire sauce
1/2 ts Salt
1/2 ts Cayenne pepper or red
– pepper flakes 2 ds Garlic powder;
– 2 to 3 dashes 1 4 oz. can mushrooms; drained
2 tb Grated america cheese
Paprika for garnish Recipe by: The Maryland Seafood Cookbook. Remove all cartilage from Crabmeat. In a large bowl, mix rice, sour cream, cottage cheese and seasonings. Add mushrooms and Crabmeat: mix gently but thoroughly. Put mixture into a greased 2 quart casserole. Sprinkle cheese, then paprika over top. Bake at 350 degrees until hot and bubbly, about 20 minutes Formatted for you by: Bill Webster —–