Crab-Biscuit Shortcakes

Recipe Ingredients

2 tablespoons	30ml	Butter or margarine
1 tablespoon	15ml	- flour
1		Chicken-noodle soup
3		Hard-cooked eggs
3/4 lb	340g / 11oz	Crab meat
		Salt and pepper
		Baking-powder biscuits

Recipe Instructions

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.

Source:
Mrs. Robert F Lewis

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