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Catholic Recipe: Crabmeat and Rice


  • 2 cups uncooked regular rice
  • 3 Tablespoons butter or margarine
  • 1 bunch green onions (scallions), chopped
  • 2 tomatoes, peeled and chopped
  • 1 garlic clove, mashed
  • 2 Tablespoons minced parsley
  • 2 peeled green chilis, chopped (optional)
  • 1/4 cup finely chopped celery
  • 2 cans (7-3/4 ounces each) crabmeat
  • 4-1/2 cups water
  • salt and pepper
  • Details

  • Serves: 6-8
  • Prep Time: 45 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

This rice dish is similar to the Italian risotto. To make this more authentic Italian, use a short grain rice, and add the liquid a bit at a time, waiting for the rice to absorb the liquid each time.


Fry rice in butter or margarine in large kettle until lightly browned. Add remaining ingredients; simmer 30 minutes or until all liquid has been absorbed. Makes 6 to 8 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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