Crab Bake

Name: Crab Bake
Ingredients: 1 can cream of mushroom soup; 1 can cream of shrimp soup; 1 tsp. seasoned salt; 2 (6 1/2 oz.) cans crabmeat; 8 hard-cooked eggs, chopped; 2 jars pimiento (4 oz.); 1 (3 1/2 oz.) pkg. potato chips; 1 c. slivered almonds; 1/2 c. buttered bread crumbs

9 ingredients

8 steps

Ingredients

1 can cream of mushroom soup
1 can cream of shrimp soup
1 tsp. seasoned salt
2 (6 1/2 oz.) cans crabmeat
8 hard-cooked eggs, chopped
2 jars pimiento (4 oz.)
1 (3 1/2 oz.) pkg. potato chips
1 c. slivered almonds
1/2 c. buttered bread crumbs

Directions

1

Crush the potato chips and finely chop the pimiento.
2

In a large saucepan, warm the 2 soups to blend well.
3

Add the seasoned salt.
4

Remove the tough tendons from the crabmeat and flake.
5

Add the crab, chopped hard-cooked eggs, pimiento, crushed potato chips and almonds to soups.
6

Mix well.
7

Transfer to a buttered baking dish and top with buttered bread crumbs.
8

Bake at 350° for 20 minutes or until thoroughly heated.