Quick Crab Casserole
Quick crab casserole.
- 1 pound crab meat
- 1/2 cup cooked peas
- 1 can (10-1/2 ounces) condensed mushroom soup
- Dash pepper
- 1/2 cup grated cheese
- Remove any shell or cartilage from crab meat.
- Combine peas, soup, pepper and crab meat.
- Place in 6 well greased, individual 5-ounce custard cups.
- Sprinkle cheese and paprika over top of crab mixture.
- Bake in a moderate oven, 350° F, for 20 to 25 minutes or until brown.