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SEAFOOD
A LA HOLZMAN
From Jac's mother, Minnette Holzman.
Use any seafood such as crabmeat, lobster, shrimps (we use all three)
and pull apart gently being careful not to make it "squashy".
Mix with one can of undiluted cream of mushroom
soup. Mixture should be quite thick. (Use only enough soup for the amount
of seafood.)
Season with cayenne and sherry.
Fill ramikins or shells or place on squares of melba toast, sprinkle with
grated cheese and place in 375° oven long enough to warm and to brown.
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