Easy Crab Roll-Up

Easy Crab Roll-Up

Ingredients: 

1 package refrigerated crescent rolls (8)

1 pound lump crab meat

cheese of your choice

onion salt

Directions:

Separate rolls from 1 pkg. refrigerated crescent rolls; sprinkle each with a little onion salt. Drain 1 can lump crab meat; fill each roll with crab meat and bits of cheese of your choice. Roll up starting from wide end. Place on baking sheet (point side down). Bake in moderate oven (375 degrees) for 12 to 15 minutes. Makes 8. Serve with green salad for lunch

Cream of Crab and Asparagus Soup

Cream of Crab and Asparagus Soup

Ingredients:

1 stick butter

2 tablespoons chopped onion

1 cup all-purpose flour

4 cups milk

2 teaspoons parsley flakes

1/4  teaspoon salt

1/8  teaspoon nutmeg

1 pound lump crab meat

2 teaspoons chicken bouillon powder

1/4  teaspoon white pepper

1/2  to 1 teaspoon Old Bay seasoning

1/2 pound asparagus, fresh or frozen, thawed

Directions: 

In saucepan, melt butter over medium low heat. Add onions and saute until onions are tender. Whisk in flour slowly. After this has been mixed well, whisk in milk slowly.

Add remaining ingredients except crab meat and asparagus and cook until mixture thickens. If the mixture becomes too thick, add a little milk. When desired consistency is reached, add crab meat and asparagus. Cook only until asparagus is tender, about 10 to 15 minutes. Season to taste. Serve immediately.

Makes about 8 cups.