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Poached Fish With White Buiter Sauce Fish/SeafoodFerguson Jr., J. Carl
Seafood Easy Fish/SeafoodWoods, Mrs. John S.
Tuna Loaf Fish/SeafoodPeterson, Mrs. A. L.
Scampi - No.1 Fish/SeafoodAnonymous
Scampi - No.2 Fish/SeafoodAnonymous
Scampi - No.3 Fish/SeafoodAnonymous
Scampi - No.4 Fish/SeafoodAnonymous
Perfect Scalloped Oysters Fish/SeafoodShannon, Millie
Crab And Rice In Sea Shells Fish/SeafoodMonroe, Vivian
Rubio's Shrimp Quesadillas Fish/SeafoodJancsi, Carol
Lomi Lomi Salmon Fish/SeafoodJancsi, Carol
Honey Grilled Shrimp Fish/SeafoodFerguson, Dave
Butterfly Pasta With Smoked Salmon And Asparagus Fish/SeafoodJancsi, Carol
Shrimp Scampi Fish/SeafoodFerguson, Dave
Kitchen Hints Kitchen TipsFerguson, Dave
12 Tasty Substitutions When Cutting Carbs Kitchen TipsFerguson, Dave
How To Boil Eggs Perfectly Every Time Kitchen TipsFerguson, Dave
Homemade Baking Mix (diy Bisquick) Kitchen TipsFerguson, Dave
More Kitchen Tips Kitchen TipsFerguson, Dave
Pan Bagné - Bathed Bread LunchFerguson, Dave
Full Page 4 x 6 5 x 7
To prepare: 20 minutes
To heat: 20 minutes

1 c. cooked rice
1 6 1/2-oz. can (1 1/3 c.) crab meat, flaked
5 hard-boiled eggs, chopped
1 1/2 c. mayonnaise
1/2 t. salt
1/4 t. pepper
1/8 t. crushed tarragon
1 T. minced parsley
2 t. finely chopped onion
2/3 c. evaporated milk
1/2 c. cheddar cheese

Combine first 3 ingredients in a bowl. Blend together all remaining ingredients except the cheese, turn onto the rice and crab mixture and mix until well blended.
Fill 8 buttered shell shaped ramekins or a large casserole dish. Sprinkle with cheese. Set in 350° oven for 20 minutes or until cheese is melted and mixture is thoroughly heated.

Serves 8.
Keywords: casseroles, seafood   Category: Fish/Seafood    Cookbooks: Carl and Hugh, Ferguson Family
Recipe by Vivian Monroe     Added: February 27, 2007 by deebeeeff     Last Updated: October 30, 2014
Last Recipe Updated is:
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