RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1970
| View Recipe |
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| Recipe Name: |
Crab with Curried Rice |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| 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
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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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. |
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| Nutrition per Serving: |
| Calories: |
568 |
Total Carbs: |
43.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
82.0 |
Fat: |
24.2 |
Protein: |
26.72 |
| Fiber: |
1.14 |
Sodium: |
403.98 |
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