Crab and Rice 1

1 cup rice
2 cups water
1/2 teaspoon salt
3 chicken bouillon cubes
1/2 cup green onion, chopped
1/2 cup green pepper, chopped
1/2 cup margarine
1/2 cup ripe olives, sliced
1/4 cup pimento, chopped
1/2 teaspoon black pepper
1 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco Sauce
1 pound raw shrimp, chopped
Two 6-ounce cans crab meat
Lettuce, parsley, crab apple, for garnish

Cook 1 cup rice in 2 cups water flavored with 3 bouillon cubes and 1/2 teaspoon salt, Heat 1/2 cup margarine in skillet.

Add green onion and green peppers. Saute until vegetables are tender Add shrimp and saute for 8 minutes or until shrimp turns pink. Add olives, pimento, drained crab meat, pepper, garlic salt, Worcestershire sauce and Tabasco sauce. Cook for 7 minutes, then add cooked rice. Mix together and place in mold, packing well. Unmold and garnish with lettuce, parsley and crab apples.

Serves 6 to 8.

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Cajun Country -- New Iberia, Louisiana