Crab Meat on Wild Rice

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

Ready In:
45mins
Serves:
Units:

ingredients

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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  1. Molly53
    Absolutely full of flavor. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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