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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
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12 Tasty Substitutions When Cutting Carbs Kitchen TipsFerguson, Dave
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Pan Bagné - Bathed Bread LunchFerguson, Dave
Hot Dog Stew LunchGriffith, Dorothy
Pulled Chicken Sandwich LunchJancsi, Carol
Cauli-brussel Sandwich With Vindaloo Mayo LunchAnonymous
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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