Crabmeat Ping Chow

From Lewiston Band Booster Club Cook Book, Lewiston, Maine • 1955

1 cup cooked rice
1 can picked over crabmeat
1/2 jar cream (1 pint)
Butter size of walnut
Season to taste

Place in double boiler and heat. Lastly add 1 can of undiluted tomato soup. Serve on crackers or toast.

—Dorothy Ford