Creole crab and rice
Yield: 4 servings
Ingredients:
- 3/4 c Rice 1/4 ts Black pepper
- 2 tb Butter or margarine 1/2 ts Sugar
- 1 sm Onion 1/2 ts Worchestershire sauce
- 1 sm Green pepper cored and 1 Bay leaf -seeded and chopped 1/8 ts Ground cloves
- 1 15 oz can tomatoes chopped
- 1 6 oz can crab meat white or -juice included -lump drained
- 1 ts Cajun seasoning 3 tb Grated parmesan cook rice in 1-1/2 cups water until just tender and water is absorbed about
- 18 minutes. Melt butter in medium skillet over moderate heat. Add onions and green pepper and cook until onions are transparent
- 2-3 minutes. Add
Instructions:
tomatoes with juice cajun seasoning pepper sugar worchestershire bay leaf and cloves. Bring mixture to simmer and reduce heat to low. Cook uncovered 10 minutes stirring frequently. Remove bay leaf. Stir in rice and crab meat. Taste and adjust seasonings. Transfer mixture to 1-1/2 quart casserole and sprinkle with cheese. Bake uncovered at 375 F for 20 minutes. Makes 4-6 servings. Origin: Province newspaper February 24 1993 Shared by: Sharon Stevens.
