Saturday

I wanted to give an update on the Crabmeat Ramekins. I ended up not fixing the stuffed zucchini. I just sauteed them.

I don't eat seafood (I had leftovers), but my husband does. When he walked into the house and smelled the ramekins cooking, he commented that it brought back memories of the house he lived in in North Carolina. That would have been in the 60s, so I was cooking and producing an authentic "era" smell!

I asked for his evaluation. He said the flavor was good (and apparently familiar) and that he would want it again. Works for me--it was a SUPER easy recipe. I don't normally buy "cream-of" soups, but I did this time. I could make my own white sauce and add mushrooms which probably just enhance the flavor.

Crabmeat Ramekins (4 servings)

1 cup canned crabmeat, flaked (store carried only 6 oz. cans)
1 10 1/2 oz. can cream-of-celery soup (Hubby detests celery. I used 'shroom)
2/3 canned mushrooms, drained
1 slice soft bread, cubed
1/3 cup skim milk
2 tsp. lemon juice
1/4 cup grated American cheese (I used cheddar)

Add skimmilk to condensed cream-of-celery soup; heat slowly. Add drained mushrooms, crabmeat, lemon juice, and the cubed bread. Turn into 4 lightly greased ramekins. Top each with 1 tablespoon of the grated cheese. Bake at 350 until heated through.