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Crab Fondue (Serves 4)

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Crabmeat - Seafood packer and processor, canned, fresh and frozen Pasteurized Crabmeat, Blue Swimming Crab, Portunus Pelagicus, Soft Shell Crab, Stuffed Raw Crabmeat, Raw Crabmeat Portion

Cooking & Preparation Time:  Around 4 hours   Starfish Rating:

1 pound (500g) of frozen crab
8 slices bread
1/2 cup of mayonnaise
1 cup of chopped celery
1 green pepper, chopped
1 medium onion, chopped
1/2 teaspoon of salt
3 cups of milk
4 eggs, slightly beaten
1 can cream of mushroom soup
1/2 cup of cheddar cheese

Drain and slice crab. Dice half of bread into bottom of large rectangular baking dish.

Mix the crab, mayonnaise, celery, green pepper, onion and salt and spread over diced bread. Trim crusts from other 4 bread slices and place over crab mixture.

Mix eggs and milk, pour over crab and bread. Refrigerate overnight or several hours.

Bake in 325F. oven 15 minutes.

Remove from oven and spoon undiluted mushroom soup over top of casserole, sprinkle with cheese, return to oven and bake 1 hour longer.

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