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Salmon Loaf with Crab Sauce

1 can salmon - (16 oz) -- drained, flaked, and bones removed
2 slices bread -- crumbed
1/2 cup evaporated skim milk
1 egg
1/4 cup chicken bouillon
1/4 cup finely-chopped celery
1/2 teaspoon onion salt
1 dash paprika or cayenne pepper

Crab Sauce:
1 can crabmeat - (6 oz) -- drained, flaked, and cartilage removed
1/4 cup chicken broth or clam juice
1 tablespoon lemon juice

Coat slow cooker with Pam. Mix thoroughly all ingredients except Crab Sauce and paprika and pour into slow cooker. Cover and cook on LOW for 4 to 6 hours.

Serve salmon loaf on warm platter with Crab Sauce poured over. Garnish with paprika.

Crab Sauce: Mix sauce ingredients well, tossing crabmeat with liquid to coat and separate.

This recipe yields 4 servings.


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