Creole crab and rice

4 servings

Ingredients

Quantity Ingredient
¾ cup Rice
2 tablespoons Butter or margarine
1 small Onion
1 small Green pepper, cored and seeded and chopped
1 15 oz can tomatoes, chopped, juice included
1 teaspoon Cajun seasoning
¼ teaspoon Black pepper
½ teaspoon Sugar
½ teaspoon Worchestershire sauce
1 Bay leaf
⅛ teaspoon Ground cloves
1 6 oz can crab meat, white or lump, drained
3 tablespoons Grated parmesan

Directions

cook rice in 1-½ 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 1-½ 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.

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