Recipe - Crab-Biscuit Shortcakes

DOROTHY CROSS (TMPJ72B)
FORMAT BELLE BESTOR DFPF73A
2 tablespoon Butter or margarine
1 tablespoon Flour
1 cn Chickennoodle soup
3 Hardcooked eggs
Three fourths pound Crab meat
Salt and pepper
Bakingpowder biscuits

Melt butter in top of double boiler; add flour and blend. Add soup and
cook, stirring constantly, until thickened. Slice eggs, add to soup with
the crab meat. Cook over hot water until thoroughly heated. Add salt and
pepper to taste, and serve over thin, crusty bakingpowder biscuits that
have been split and lightly buttered. Makes 4 generous servings.
Posted to FOODWINE Digest by Gail Beynon Beynong@AOL.COM on Sep 9, 1997