CREOLE CRAB & RICE

• 3 /4 c Rice
• 2 tb Butter or margarine
• 1 sm Onion
• 1 sm Green pepper, cored and
• -seeded and chopped
• 1 1 5 oz can tomatoes, chopped,
• -juice included
• 1 ts Cajun seasoning
• 1 /4 ts Black pepper
• 1 /2 ts Sugar
• 1 /2 ts Worchestershire sauce
• 1 Bay leaf
• 1 /8 ts Ground cloves
• 1 6 oz can crab meat, white or
• -lump, drained
• 3 tb Grated parmesan

cook rice in 1-1/2 cups water until just tender and water is

absorbed,about 18 minutes. Melt butter in medium skillet over

moderate heat. Add onions and green pepper and cook until onions are

transparent, 2-3 minutes. Add tomatoes with juice, cajun seasoning,

pepper, sugar,worchestershire, bay leaf and cloves. Bring mixture to

simmer and reduce heat to low. Cook, uncovered, 10 minutes, stirring

frequently. Remove bay leaf. Stir in rice and crab meat. Taste and

adjust seasonings. Transfer mixture to 1-1/2 quart casserole and

sprinkle with cheese. Bake uncovered, at 375 F for 20 minutes.Makes

4-6 servings.

Origin: Province newspaper, February 24, 1993 Shared by: Sharon

Stevens.