Easy crabmeat rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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, .