CRUNCHY CRAB BAKE|
(4 To 6 Servings)
1 (4 oz.) can mushrooms,
1/2 c. mayonnaise
1/3 c. Cheddar cheese,
1 (10 3/4 oz.) can condensed
cream of shrimp soup
1 (6 oz.) can crab meat,
1 (8 oz.) can water chestnuts,
drained and sliced
2 hard-cooked eggs, chopped
1 (3 oz.) can French fried
Blend together mushrooms, mayonnaise, cheese and soup in
1 1/2-quart casserole. Gently fold in crab meat, water chest-
nuts and eggs. Cook (High) for 5 minutes, stirring halfway
through cooking time. Sprinkle onion rings over casserole and
cook (High) for 2 1/2 to 3 minutes or until 150 degrees is reached.
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