Crab-Biscuit Shortcakes
Submitted by P
Savory crab shortcakes with tender crab meat and sliced hard-boiled eggs in a creamy sauce, spooned over warm split biscuits. Comfort food in 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThink of this as the seafood lover’s answer to biscuits and gravy.
A simple creamy sauce made from chicken noodle soup thickened with butter and flour gets loaded with sweet crab meat and sliced hard-boiled eggs, then ladled over warm, crusty baking-powder biscuits split open and slicked with butter.
It’s the kind of no-fuss supper that comes together in 30 minutes and leaves everyone at the table wondering why savory shortcakes aren’t a more regular thing.
Kitchen Tips
- Use thin, crusty biscuits rather than thick, fluffy ones. They hold up to the sauce without falling apart and give you a better ratio of crispy bread to creamy filling.
- Cook the sauce in a double boiler for gentle, even heat. This prevents scorching and keeps the crab from getting rubbery.
- Slice the hard-boiled eggs into even rounds so they distribute nicely through the sauce and look neat when you plate up.
Ingredients
Directions
Melt butter in top of double boiler; add flour and blend.
Add soup and cook, stirring constantly, until thickened.
Slice eggs, add to soup with the crab meat.
Cook over hot water until thoroughly heated.
Add salt and pepper to taste, and serve over thin, crusty baking-powder biscuits that have been split and lightly buttered.
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