Creole Crab & Rice Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Rice,
2 tbsp: Butter or margarine,
1 small: Onion,
1 small: Green pepper, cored and seeded and chopped
1: 15 oz can tomatoes, chopped, juice included
1 tsp: Cajun seasoning,
1/4 tsp: Black pepper,
1/2 tsp: Sugar,
1/2 tsp: Worchestershire sauce,
1: Bay leaf,
1/8 tsp: Ground cloves,
1 6 oz can: crab meat, white or lump, drained
3 tbsp: Grated parmesan,
Directions:
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 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.
Source from luhu.jp
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 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.
Source from luhu.jp