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Acadian Crab Bake

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  • 1 pk (8-oz) cream cheese
  • 1/2 c Sour cream
  • 1/2 c Milk
  • 1/3 c Green onions w/tops; chopped
  • 3 c Cooked rice
  • 1 cn (8-oz) crabmeat; flaked
  • 2 md Tomatoes; peeled, slice
  • Salt to taste
  • 3/4 c Buttered bread crumbs


Combine cream cheese, sour cream and milk; whip until smooth. Fold in green onions, rice and crabmeat. Turn mixture into a buttered 2 quart casserole. Arrange tomato slices over casserole mixture. Sprinkle with salt; top with bread crumbs. Bake in a preheated 350 degree oven for 30 minutes.
Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,