Name: Crab Meat on Wild Rice
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6-8 serving(s)
Ingredients: 1 1/2 cups wild rice; 3 tablespoons butter; 2 tablespoons flour; 1 cup cream or 1 cup evaporated milk; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 2 tablespoons sherry wine; 2 1/2 cups crabmeat; parsley, for garnish

Recipe by Molly53

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

Ready In:: 45mins
Serves:
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ingredients

1 ¹⁄₂ cups wild rice
3 tablespoons butter
2 tablespoons flour
1 cup cream or 1 cup evaporated milk
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon white pepper
2 tablespoons sherry wine
2 ¹⁄₂ cups crabmeat
parsley, for garnish

directions

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

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RECIPE MADE WITH LOVE BY

@Molly53

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@Molly53

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

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creation by Molly53

3/4/2008

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