Crab And Rice Primavera Recipes

Steps:

• Bring vegetables and water to boil in medium saucepan, stirring occasionally. Reduce heat; cover. Simmer 3 minutes.
• Add milk, imitation crabmeat, butter and garlic powder. Bring to full boil.
• Stir in rice and grated topping; cover. Remove from heat. Let stand 5 minutes. Fluff with fork.

Steps:

• Prepare Spanish rice mix per the package instructions omitting the tomatoes.
• While rice cooks, sauté onions and bell peppers in a small amount of olive oil until soft and lightly caramelized.
• Add imitation crab, shrimp, and salad shrimp.
• Cook just until raw shrimp becomes opaque.
• Sprinkle mixture with half a teaspoon or so of Old Bay Seasoning.
• Combine cooked rice and seafood mixture.
• Add more Old Bay Seasoning, salt and pepper to taste.
• Enjoy!

Steps:

• Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook 5 minutes, until well blended. Stir in the egg until the rice is coated. Increase heat to high, and mix in the crabmeat, green onions, and cilantro. Continue cooking 2 to 5 minutes, until the crab is heated through. Garnish with the cucumber and lime slices to serve.

Steps:

• Bring vegitables & water to boil in medium saucepan, stirring occasionally.
• Reduce heat; cover & simmer 3 minutes.
• Add milk, crabmeat, margarine, garlic powder and basil.
• Bring to full boil.
• Stir in rice & cheese.
• Cover, remove from heat.
• Let stand 5 minutes.
• Fluff with fork.

Steps:

• Bring the chicken stock to a boil in a medium saucepan. Add the rice. Cover, then reduce the heat to low and simmer until the liquid is absorbed, 15 to 20 minutes. Remove from the heat, then fluff with a fork.
• Meanwhile, pulse the celery, garlic, onion and bell pepper in a food processor until minced. Heat the butter and oil in a large cast-iron skillet over medium-high heat until the butter melts. Add the minced vegetables. Saute until the vegetables are tender, about 5 minutes.
• Add the crab meat and House Seasoning. Cook until the crab meat has browned, about 5 minutes. Add additional butter, if the vegetables become too dry and begin to brown too quickly. Stir in the rice and tomato. Cover and simmer until the rice is fluffy, 5 more minutes. Uncover and sprinkle with parsley before serving.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

Steps:

• Measure the dry rice; then rinse and drain it several times. Put it the rice, water, and salt in a medium pot. Cover, bring to a boil, and simmer until the rice is done and the water is absorbed, about 20 minutes or more.
• Fry the bacon until crispy in a 12-inch skillet; when the bacon is done, remove it from the pan, set aside, and crumble when cool. Add the oil to the bacon fat in the skillet and heat. Add the celery, bell pepper, and onion. Stir-fry until the onions are clear; then add the crab and cook until the crab begins to brown, another 5 to 10 minutes. Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste, and stir constantly until evenly combined. Cover the mixture and simmer for at least 10 minutes. (If you'd like a meatier mixture, just use more crab and less rice.)

Steps:

• In large saucepan cook mushrooms, scallions and celery in butter.
• Add water, rice, bouillon and seasoning; bring to boil.
• Reduce heat; cover and simmer 25 minutes.
• Add Parmesan, peas and carrots.
• Cook 5 minutes.

Steps:

• Begin thawing crab meat by immersing cellophane package in warm water.Cook pasta according to package directions drain, return to pot, cover and keep warm if necessary.Meanwhile, in a 10-inch skillet over medium-high heat, melt butter or margarine in oil. Add zucchini sauté for 1 minute or until zucchini is golden. Add mushrooms and peas sauté for 30 seconds or until peas are thawed. Transfer about 1/2 cup of the vegetables to a small bowl cover and keep warm. Reduce heat to medium.Melt butter or margarine in skillet with remaining vegetables. Stir in cream, cheese, basil and pepper. When hot, transfer to a medium bowl cover and keep warm.Cut crab meat into 1/2 -inch pieces. In skillet over medium heat, simmer crab meat in a small amount of water just until heated through drain. Add crab meat and creamed vegetable mixture to drained pasta toss gently to mix. Transfer to a large serving plate and top with reserved vegetables.Serve with Parmesan cheese.

Steps:

• Begin thawing crab meat by immersing cellophane package in warm water.Cook pasta according to package directions drain, return to pot, cover and keep warm if necessary.Meanwhile, in a 10-inch skillet over medium-high heat, melt butter or margarine in oil. Add zucchini sauté for 1 minute or until zucchini is golden. Add mushrooms and peas sauté for 30 seconds or until peas are thawed. Transfer about 1/2 cup of the vegetables to a small bowl cover and keep warm. Reduce heat to medium.Melt butter or margarine in skillet with remaining vegetables. Stir in cream, cheese, basil and pepper. When hot, transfer to a medium bowl cover and keep warm.Cut crab meat into 1/2 -inch pieces. In skillet over medium heat, simmer crab meat in a small amount of water just until heated through drain. Add crab meat and creamed vegetable mixture to drained pasta toss gently to mix. Transfer to a large serving plate and top with reserved vegetables.Serve with Parmesan cheese.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
• Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.
• Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni.

Steps:

• Heat butter in large skillet; add chicken; cook and stir until nicely browned; add salt, pepper and basil.
• Add broccoli, peas, carrots and onions; cook and stir until vegetables are tender-crisp.
• Stir in broth; bring to a boil.
• Stir in rice.
• Return to boil.
• Reduce heat to low; cover and simmer 5 minutes.
• Remove from heat.
• Let stand 5 minutes; stir in cheese.

Steps:

• Wash live crabs under the tap using a toothbrush to wash sand from under band and from between toes until completely clean.
• Turn crab with eyes away,upside down,slipping a blunt knife (a butter knife is ideal) between the shell's seam,push upward to seperate the crab's shell in two.
• Be careful not to push the knife too far (the gall sac is in the direct path of the knife!).
• Pull apart.
• Scoop the fat from both sides of the shell into a bowl using the knife or a spoon.
• Discard the empty half shell,band,mouth,gills and all other remaining internal organs,leaving behind the toes.
• Break the two segments in half by holding each half securely and snapping apart.
• This can also be done by chopping the segment with a cleaver.
• Wash the toe segments under the tap and put them in the bowl with the fat.
• This process is to be repeated until each crab is processed.
• Place a large pot over medium high heat, adding the vegetable/corn oil.
• Allow the oil to heat until a drop of water sizzles when dripped in the oil.
• Add onion,green pepper,salt,black pepper,seasoned salt,thyme,scotch bonnet and stir.
• Saute ingredients until onion is transparent, stirring constantly,about 3 to five minutes.
• Add crab fat and segments, saute, stirring constantly until fat is liquid, about 7 minutes.
• Add tomato paste, stir ingredients together for another 5 minutes.
• Add water.
• Stir ingredients with the water,taste, adjust salt to taste,bring to a slow simmer.
• Gently pour rice into pot, stirring slowly to ensure even distribution of the rice in the liquid.
• Turn heat down to low and cover pot with a tight-fitting lid to prevent steam from escaping. Foil can be used under the lid to prevent the steam escaping.
• Cook for about 20-25 minutes or until all of the liquid is absorbed.
• Do not lift lid while cooking.
• Turn heat off and let rice stand covered for 10-15 minutes or until liquid is absorbed.
• Fluff and serve hot.