Creole Crab & Rice
Submitted by atltazcook
Cajun crab and rice casserole baked with tomatoes, green pepper, Worcestershire, and a Parmesan crust. Bayou comfort food that feeds four in about an hour.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
1 hrsThis casserole is what happens when crab meets the Louisiana holy trinity and decides to settle down.
Onions and green pepper get sauteed in butter, then simmered with canned tomatoes, Cajun seasoning, Worcestershire, bay leaf, and a pinch of ground cloves for that deep Creole warmth.
Folded together with fluffy rice and sweet lump crab, the whole thing gets topped with grated Parmesan and baked until bubbly and golden.
It’s the kind of one-dish supper that tastes like it took all day but didn’t.
Kitchen Tips
- Use lump crab meat and handle it gently so the pieces stay in big, beautiful chunks
- Pick through the crab carefully for any stray bits of shell before stirring it in
- A sprinkle of extra Cajun seasoning on top before baking adds a nice hit of color and heat
- Serve with crusty French bread to soak up every last drop of that spiced tomato sauce
Ingredients
Directions
Cook rice in 1½ cups water until just tender and water is absorbed, about 18 minutes.
Melt butter in medium skillet over moderate heat.
Add onions and green pepper and cook until onions are transparent, 2 to 3 minutes.
Add tomatoes with juice, cajun seasoning, pepper, sugar, worchestershire, bay leaf and cloves.
Bring mixture to simmer and reduce heat to low.
Cook, uncovered, 10 minutes, stirring frequently.
Remove bay leaf.
Stir in rice and crab meat.
Taste and adjust seasonings. Transfer mixture to 1½ quart casserole and sprinkle with cheese.
Bake uncovered, at 375℉ (190℃) F for 20 minutes.
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