Food Storage Simplified

Ingredients:

1 cup Shirley J Signature Cream Sauce Base
3 cups cold water
Juice from ½ fresh lemon
8 ounces crab meat

Directions:

1 pound fresh cooked asparagus, cut into 4” pieces.
Mix Shirley J Cream Soup Base with water. Blend with wire whisk and bring to a boil. Add lemon juice, and crabmeat. Top cooked chicken breasts or broiled steak with asparagus, then spoon crab mixture over asparagus.

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