Crab with curried rice dnsr31a
8 servings
Ingredients
| Quantity | 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 |
Directions
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.