“Absolutely full of flavor. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

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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