Creamed crab cum rice
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Pepper, green; chopped |
| ¼ | cup | Onion; chopped |
| 2 | tablespoons | Butter |
| 1 | can | Soup, cream of mushroom |
| 6½ | ounce | Crabmeat; canned |
| 1 | cup | Rice; cooked |
| Parsley; chopped or dried | ||
Directions
Saute pepper and onion in butter. Stir in soup and mix well. Add crabmeat and stir over low heat until thoroughly heated. Serve over hot rice and sprinkle with parsley.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-16-94