| | Directions | | Preheat oven to 400 degrees. Coat an 8 inch square baking dish with nonstick cooking spray. Combine the soup, sour cream, crabmeat, asparagus, and pepper, mix well, pour into the baking dish In small bowl combine the cracker crumbs and butter and sprinkle over the crabmeat mixture. Bake for 15 to 20 min or until heated through. Serve immediately |
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| Ingredients | | - |  | 1 can condensed cream of mushroom soup (10 ounce can) |
| - | | 1 cup sour cream |
| - | | 1 pound fresh or frozen imitation crabmeat, chopped |
| - | | 1 package frozen asparagus spears, thawed, drained and chopped (10 ounce pkg) |
| - | | 1/4 teaspoon black pepper |
| - | | 2 cups crushed cheese-flavored crackers |
| - | | 1/3 cup butter, melted |
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