crab with curried rice dnsr31a
- Categories
- Fish/seafoo
- Yield
- 8 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Crab meat |
| 4 cups | Thick white sauce |
| ½ cup | Green pepper, finely diced |
| ½ cup | Pimientos, chopped |
| 1 cup | Celery, finely diced |
| 2 cups | Rice |
| 2 cups | Chicken stock |
| 1½ cup | Sharp cheese, coarsely grate |
| 2 tablespoons | Worcestershire sauce |
| 2 tablespoons | Sherry |
| 1 x | Salt, pepper, paprika/ taste |
| 1 tablespoon | Curry powder |
| 1 x | Salt to taste |
CRAB
CURRIED RICE
Season white sauce with salt, pepper, Worcestershire and sherry. Combine all ingredients or arrange in layers in casserole dish, keeping back ½ cup cheese for top of dish. Sprinkle paprika over top and bake for one hour in 350 degree oven. Serve with curried rice: combine all ingredients and steam for one hour.
"Charleston Receipts" formatted by Mary Bowles.
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