Crab and Rice 2

3 tbs olive oil
1 med onion, chopped med. fine
1 med rib celery, chopped med fine
1 sm green pepper, chopped med fine
7-1/2 oz can tendon-free king crab
1 garlic clove, minced
1/2 cup converted rice
1-lb tomatoes, undrained
1-1/2 cups water
1 tsp salt
1/4 tsp pepper
1/2 tsp dried crushed oregano

In a 10-inch skillet in the hot oil gently cook the onion, celery and green pepper until wilted. Use top of can to drain crab liquid into skillet and reserve crabmeat; add remaining ingredients and mix well. Bring to a gentle boil; then simmer, covered, until the rice is tender and most of the liquid is absorbed, 20 minutes. Break up the crab and stir in. Let stand off heat, covered, to warm the crab, about 5 minutes. Nice served in wide soup bowls.

Makes 3 or 4 servings.

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Cajun Country -- New Iberia, Louisiana