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Recipe to Print-Crab with Curried Rice - Copy

$scale_by Recipe Name: Crab with Curried Rice - Copy Source: Submitted by: Last Modified: Course: Entree Used in Baskets: No Base: Shellfish Kosher: No Ethnicity: Indian Kosher for Passover: No Preparation Time: 15.00 Minutes Number of Servings: 8 Inactive Prep Time: 0.00 Minutes Original Num Servings: 8 Cooking Time: 60.00 Minutes Heart Healthy: No Oven Temp: 350 Approx. Cost/Serving: $1.93 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 32 fl ozs milk, whole 1 to taste salt and pepper 2 Tablespoons worcestershire sauce 2 Cups rice, basmati 1 Tablespoon curry powder, sweet Directions: Cook together the butter and flour until flour taste is cooked out. Slowly whisk in milk and allow to cook until nice and thick.Season with salt and pepper, Worcestershire and sherry. Add lemon juice to crabmeat. Combine all other ingredients except 1/2 cup of the cheese and paprika with the cream sauce. Pour into buttered 2 quart casserole. Sprinkle with cheese and paprika. Bake at 350 degrees for 1 hour. Bring the stock to a boil add the rice, curry and salt. Stir well and reduce heat to low and allow to simmer for 20 minutes, or until done.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00