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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Seafoods

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Cajun Country -- New Iberia, Louisiana