Ingredients
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/3 cup white wine or chicken broth1 egg, lightly beaten1 can (6 ounces) crabmeat, drained, flaked and cartilage removed1/2 cup shredded cheddar cheese
Preparation
In a small saucepan, combine soup and wine or broth. Cook and stir over medium heat until blended and heated through. Stir 1/2 cupful into the egg; return all to the pan.
Place the crab in a greased shallow 1-qt. baking dish; top with soup mixture. Sprinkle with cheese. Bake, uncovered, at 350° for 20 minutes or until the top is lightly browned and cheese is melted.
