Total Time
45mins
Prep 30 mins
Cook 15 mins

Absolutely full of flavor. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Cook rice in boiling salted water until tender; drain well and keep hot.
  2. Melt butter; blend in flour and add cream or evaporated milk gradually, stirring constantly.
  3. Cook until thickened.
  4. Add seasonings, sherry and crab meat.
  5. Simmer for 5 minutes.
  6. Season rice, spread on a hot platter, cover with creamed crab meat and garnish with parsley.

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