Don't miss another issue…      Subscribe

Creole Crab and Rice

 

64

Yield

4

servings

Prep

10

min

Cook

50

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

¾ cup rice
2 tablespoons butter
or margarine
1 small onions
1 small green bell peppers
cored, seeded, chopped
15 ounces tomatoes, canned
chopped, juice included
1 teaspoon cajun seasoning
*
¼ teaspoon black pepper
*
½ teaspoon sugar
½ teaspoon worcestershire sauce
1 each bay leaves
*
teaspoon cloves
ground
*
6 ounces crab meat
white, lump, drained
3 tablespoons Parmesan cheese
grated

Directions

Cook rice in 1½ 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 to 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 1½ quart casserole and sprinkle with cheese.

Bake uncovered, at 375℉ (190℃) F for 20 minutes.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 219g (7.7 oz)
Amount per Serving
Calories 24827% of calories from fat
 % Daily Value *
Total Fat 7g 12%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 349mg 15%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 9%
Sugars g
Protein 20g
Vitamin A 8% Vitamin C 46%
Calcium 12% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed