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Kathy Bates' Hot Curried Crab Dip




Source of Recipe


From: "The Broadway Celebrity Cookbook” by A.J. Vincent (Nautilus Books, 1989)


List of Ingredients




1 medium green pepper, chopped
3 green onions, chopped
2 cans condensed cream of mushroom soup
2 small cans crabmeat, drained
2 eggs, well beaten
3 Tbs chopped pimentos
2 Tbs curry powder


Recipe




Sauté the green pepper and onions in butter until tender. Add the soup and bring to a boil. Add the crabmeat and boil for two minutes. Remove from heat and stir in the eggs, pimentos, and curry powder. Serve in a chafing dish with Melba rounds.