Yield: 4 Servings
|1 cup||Raw rice|
|1 teaspoon||Salt (up to)|
|¼ teaspoon||Red pepper|
|¼ cup||Celery; chopped|
|1 small||Onion; chopped|
|¼ cup||Bell pepper; chopped|
|1 can||Cheddar cheese soup|
|1||Soup can water (up to)|
|3 cans||Lump crabmeat; well drained|
Mix all the ingredients together in a 3 quart covered casserole dish.
Bake in a 350 degree oven for 1-¼ hours. Stir only once, lightly, during cooking.
Note: Make sure all the shells are out of the crab. Shrimp can be substituted for crab, but crab is better.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .