Creamed crab cum rice

2 servings

Ingredients

Quantity Ingredient
3 tablespoons Pepper, green; chopped
¼ cup Onion; chopped
2 tablespoons Butter
1 can Soup, cream of mushroom
6½ ounce Crabmeat; canned
1 cup Rice; cooked
Parsley; chopped or dried

Directions

Saute pepper and onion in butter. Stir in soup and mix well. Add crabmeat and stir over low heat until thoroughly heated. Serve over hot rice and sprinkle with parsley.

SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-16-94

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