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Prep Time: 5 Minutes Cook Time: 13 Minutes |
Ready In: 18 Minutes Servings: 6 |
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Simply delicious AND simple. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1/2 lb crab, meat |
2 cups water, boiling |
1 teaspoon salt |
1 cup rice, uncooked |
2 onions, peeled and chopped |
2 small carrots, peeled and chopped |
1 tablespoon butter |
2 bay leaves |
2 whole cloves |
8 drops tabasco sauce |
salt and pepper, to taste |
Directions:
1. Add rice to boiling water along with any juice from the crab meat; cover and cook for 15 minutes or until done.
2. Cook chopped onion, carrots, bay leaves and cloves in butter until slightly golden; add crab meat.
3. Season with Tabasco, salt and pepper; add rice and cook together for three minutes.
4. Serve hot.
5. *If you have access to fresh crabs, this recipe will take approximately 15 small ones. Wash well and cook for 20 minutes, or until done. Use crab liquor with water to make the two cups of liquid when cooking rice. Pick meat from shell and follow recipe.
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