Crab-Biscuit Shortcakes

Course : Seafoods
Serves: 4
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2 tablespoons butter or margarine
1 tablespoon flour
1 can chicken-noodle soup
3 large hard-cooked eggs
3/4 pound crab meat
1 teaspoon salt and pepper
1 package baking-powder biscuits

Preparation / 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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