Crab Rice
4 tablespoons butter
1 lb sharp cheddar cheese, grated cheese
1 cup skim milk
1/2 cup finely diced onions
1/2 cup finely diced green bell pepper
1/2 cup finely diced red bell pepper
1/4 cup finely diced garlic
1/2 cup sliced onion
1/4 cup chopped parsley
salt and pepper
2 teaspoon red pepper flakes
hot pepper sauce (to your taste)
1 cup crabmeat
2 cups cooked white rice
2 eggs, well beaten
Preheat oven to 350. In a small Dutch oven, melt butter over med-high
heat. Add cheese and milk, stirring constantly until cheese has melted. Remove
from heat and add onions, bell peppers, garlic, onion, parsley, red pepper
flakes, blending well. Season to taste with salt, pepper and pepper sauce. You
may wish to over season, since the rice will need the additional flavor. Fold in
crabmeat and rice and gently stir until well incorporated. Stir in eggs, cover
and bake until casserole is firmly set, about 45 minutes. This makes a great
breakfast also. Can use ham or sausage in place of the crabmeat.
Seafood Sauces
If you expect nothing, you're apt to be surprised. You'll get it.
- Malcolm S. Forbes