Ingredients
- 1/2 cup evaporated skimmed milk
- 1/2 cup chicken bouillon
- 1/2 teaspoon paprika
- 1/2 whole bay leave
- 1 dash thyme
- 1 dash cayenne pepper
- 12 oz cooked crabmeat
- 2 teaspoons sherry extract
- 1 cup cooked enriched rice
Directions
In saucepan, combine milk, bouillon, paprika, bay leaf and thyme. Cover an simmer over low heat for 10 minutes. Discard bay leaf. Add crabmeat and sherry extract. Simmer 5 minutes longer, until heated through. Divide rice evenly into 2 ramekins or soup bowls. Spoon half of crab mixture over each portion of rice. Makes 2 dinner servings.
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