CRAB MEAT ON WILD RICE
Absolutely full of flavor. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Crab
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice in boiling salted water until tender; drain well and keep hot.
- Melt butter; blend in flour and add cream or evaporated milk gradually, stirring constantly.
- Cook until thickened.
- Add seasonings, sherry and crab meat.
- Simmer for 5 minutes.
- Season rice, spread on a hot platter, cover with creamed crab meat and garnish with parsley.
DEVILED DUNGENESS CRAB WITH WILD RICE AND ORZO PILAF
Steps:
- For the sauce:
- Place clarified butter in a saucepan and add shallots and celery. Cook until soft. Add flour and cook until mixture reaches an amber color. Add hot milk and mix with a wire whisk to a smooth sauce. Add remaining ingredients to the sauce and cook for 10 minutes.
- For the Rice and Orzo:
- Combine rice and orzo. Add olive oil and lemon pepper. Mix well and put into the bottom of the crab shells.
- Preheat the broiler.
- For the crab:
- Saute crab meat in butter. Add Sherry until heated. Add the sauce to the crabmeat and mix well. Place the mixture on top of the rice and top with bread crumbs, butter, and Parmesan. Place under the broiler until golden brown.
- Serve with the sauce.
- For the wild rice:
- Wash the rice in cold water and strain. Lightly saute shallots in olive oil until transparent. Add wild rice and chicken stock. Bring to a boil and then turn down to a slow simmer and cover. Cook for 1 hour and 15 minutes until moisture is totally evaporated. Cool down in refrigerator.
- Bring salted water to a rolling boil. Add orzo and cook for 8 minutes. Strain orzo and cool down in ice water. When cool, strain and place in refrigerator.
SALMON WITH CRABMEAT AND RICE BLEND STUFFING
This is a simple, quick and delicious somewhat fancy dinner, suitable for company. I confess to using off-the-shelf products to make preparation easier.
Provided by Doug Mc
Categories Brown Rice
Time 30m
Yield 2-4 fillets, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Portion the salmon, cutting off any very thin ends of the filet.
- Slash the salmon along the long axis down to but not through the skin.
- Cook the rice in the microwave per directions (60 sec.).
- Mix the rice, crabmeat, mayonnaise, parsley and chives.
- Place the salmon on a sheet pan on Silpat or parchment paper.
- Spread open the slash in the center of the salmon and press in the rice and crabmeat mixture, mounding it up above the fish fillet.
- Mix the corn syrup and lemon juice and lightly brush the exposed salmon flesh with the mixture.
- Sprinkle paprika over the stuffing in the center and dill over the salmon.
- Bake in a hot oven (400 degrees. F.) for about 20 minutes or until fish flakes easily.
- Serve with steamed asparagus--YUM!
Nutrition Facts : Calories 684.2, Fat 16.1, SaturatedFat 2.8, Cholesterol 138.2, Sodium 883.1, Carbohydrate 65.6, Fiber 1.6, Sugar 4.2, Protein 65
IMITATION CRAB AND WILD RICE
Simple way to add seafood to the weekly menu at home. Very popular at potluck dinners.
Provided by Melanie B
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Combine water, wild rice mix, contents of seasoning packet, and 1 tablespoon butter in a medium saucepan. Stir well and bring to a boil. Reduce heat to low or medium-low, cover, and simmer until water is absorbed, about 25 minutes.
- While rice is cooking, melt remaining 1 tablespoon butter in a large frying pan over low heat. Add onion and cook until translucent, 8 to 10 minutes. Add beans and corn; cook, stirring often, until heated through, about 5 minutes. Add imitation crab and season with pepper. Saute until imitation crab is warm, 3 to 5 minutes.
- Mix cooked rice into the crab mixture and serve immediately.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 69.6 g, Cholesterol 26.6 mg, Fat 7 g, Fiber 9.7 g, Protein 16.2 g, SaturatedFat 3.9 g, Sodium 1553.6 mg, Sugar 7.1 g
CRAB AND RICE CASSEROLE
Make and share this Crab And Rice Casserole recipe from Food.com.
Provided by Miss Diggy
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together and put in refrigerator overnight.
- Bake at 350 for one hour.
Nutrition Facts : Calories 734.8, Fat 31.6, SaturatedFat 4.7, Cholesterol 123.2, Sodium 1132.2, Carbohydrate 74.2, Fiber 4.6, Sugar 10.1, Protein 37.7
CRAB RICE
Make and share this Crab Rice recipe from Food.com.
Provided by AllThingsCooking
Categories Crab
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
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!
SHRIMP AND CRAB MEAT WITH RICE
Make and share this Shrimp and Crab Meat With Rice recipe from Food.com.
Provided by Eric R.
Categories Healthy
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
- Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
- Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
- Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
- Serve over rice.
CRAB FRIED RICE
This fried rice is very easy and so popular for Thai and Chinese. Try this recipe and you'll find it is very nice taste. Serve with chili in fish sauce or called in Thai 'Nam Pla Prik.' Enjoy!!!
Provided by Karnjana
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 55m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 303.6 calories, Carbohydrate 37.4 g, Cholesterol 68.1 mg, Fat 12.2 g, Fiber 2.3 g, Protein 11.6 g, SaturatedFat 2.1 g, Sodium 1294 mg, Sugar 5 g
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