CRAB AND RICE PRIMAVERA
If pasta primavera is always a hit at your house, this Healthy Living Crab and Rice Primavera is a must-try recipe!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Bring vegetables and water to boil in medium saucepan, stirring occasionally. Reduce heat; cover. Simmer 3 minutes.
- Add milk, imitation crabmeat, butter and garlic powder. Bring to full boil.
- Stir in rice and grated topping; cover. Remove from heat. Let stand 5 minutes. Fluff with fork.
Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
CRAB & RICE PRIMAVERA
Make and share this Crab & Rice Primavera recipe from Food.com.
Provided by OSUChrissy
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring vegitables & water to boil in medium saucepan, stirring occasionally.
- Reduce heat; cover & simmer 3 minutes.
- Add milk, crabmeat, margarine, garlic powder and basil.
- Bring to full boil.
- Stir in rice & cheese.
- Cover, remove from heat.
- Let stand 5 minutes.
- Fluff with fork.
Nutrition Facts : Calories 366, Fat 13.1, SaturatedFat 5.1, Cholesterol 58.1, Sodium 1012.1, Carbohydrate 34.3, Fiber 0.8, Sugar 0.3, Protein 26
CRAB RICE
Walk into a Gullah restaurant and you're sure to find crab rice on the menu. It's our version of fried rice, and it is the perfect way to use up any leftover rice you may have. Succulent blue crab claw meat is what makes this dish so special. Serve it as a side or as a main dish.
Provided by Kardea Brown
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 17
Steps:
- Bring the chicken stock to a boil in a medium saucepan. Add the rice. Cover, then reduce the heat to low and simmer until the liquid is absorbed, 15 to 20 minutes. Remove from the heat, then fluff with a fork.
- Meanwhile, pulse the celery, garlic, onion and bell pepper in a food processor until minced. Heat the butter and oil in a large cast-iron skillet over medium-high heat until the butter melts. Add the minced vegetables. Saute until the vegetables are tender, about 5 minutes.
- Add the crab meat and House Seasoning. Cook until the crab meat has browned, about 5 minutes. Add additional butter, if the vegetables become too dry and begin to brown too quickly. Stir in the rice and tomato. Cover and simmer until the rice is fluffy, 5 more minutes. Uncover and sprinkle with parsley before serving.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
CRAB AND RICE PRIMAVERA
This recipe was given to me by a friend and as usual I always tweak a few things. The original recipe called for shrimp, but I prefer using imitation crabmeat due to allergy to shellfish. And even then I use gloves to prepare this. Not taking chances. LOL Anyway, this recipe is very easy and quick to make. If you don't have a...
Provided by Tammy Raynes
Categories Seafood
Time 20m
Number Of Ingredients 9
Steps:
- 1. Bring vegetables and water to boil in medium saucepan, stirring occasionally. Reduce heat; cover and simmer 3 minutes.
- 2. Add milk, crabmeat, margarine, garlic powder and basil. Bring to a boil. Stir in rice and cheese.
- 3. Cover; remove from heat. Let stand 5 minutes. Fluff with fork.
RICE PRIMAVERA
Make and share this Rice Primavera recipe from Food.com.
Provided by TSpoon in UT
Categories Long Grain Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan cook mushrooms, scallions and celery in butter.
- Add water, rice, bouillon and seasoning; bring to boil.
- Reduce heat; cover and simmer 25 minutes.
- Add Parmesan, peas and carrots.
- Cook 5 minutes.
Nutrition Facts : Calories 275.8, Fat 8.6, SaturatedFat 5.2, Cholesterol 22.6, Sodium 214.2, Carbohydrate 41.2, Fiber 1.9, Sugar 1.8, Protein 7.9
BAHAMIAN CRAB N' RICE
Everyone whose ever heard about the Bahamas thinks about conch. We were once called the conch isles. However, it is little known fact that conch is the most perennial dish, not the the national dish! The most important part of the national dish of the Bahamas. Eaten almost everyday with Steamed Nassau Grouper,coleslaw and fried plaintain especially between the months of June and August. This recipe will prove challenging for those unfamiliar with how to prepare the land crabs.... but it tastes like manna ... intensely delectable experience for your tastebuds!
Provided by KCBlair
Categories Crab
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Wash live crabs under the tap using a toothbrush to wash sand from under band and from between toes until completely clean.
- Turn crab with eyes away,upside down,slipping a blunt knife (a butter knife is ideal) between the shell's seam,push upward to seperate the crab's shell in two.
- Be careful not to push the knife too far (the gall sac is in the direct path of the knife!).
- Pull apart.
- Scoop the fat from both sides of the shell into a bowl using the knife or a spoon.
- Discard the empty half shell,band,mouth,gills and all other remaining internal organs,leaving behind the toes.
- Break the two segments in half by holding each half securely and snapping apart.
- This can also be done by chopping the segment with a cleaver.
- Wash the toe segments under the tap and put them in the bowl with the fat.
- This process is to be repeated until each crab is processed.
- Place a large pot over medium high heat, adding the vegetable/corn oil.
- Allow the oil to heat until a drop of water sizzles when dripped in the oil.
- Add onion,green pepper,salt,black pepper,seasoned salt,thyme,scotch bonnet and stir.
- Saute ingredients until onion is transparent, stirring constantly,about 3 to five minutes.
- Add crab fat and segments, saute, stirring constantly until fat is liquid, about 7 minutes.
- Add tomato paste, stir ingredients together for another 5 minutes.
- Add water.
- Stir ingredients with the water,taste, adjust salt to taste,bring to a slow simmer.
- Gently pour rice into pot, stirring slowly to ensure even distribution of the rice in the liquid.
- Turn heat down to low and cover pot with a tight-fitting lid to prevent steam from escaping. Foil can be used under the lid to prevent the steam escaping.
- Cook for about 20-25 minutes or until all of the liquid is absorbed.
- Do not lift lid while cooking.
- Turn heat off and let rice stand covered for 10-15 minutes or until liquid is absorbed.
- Fluff and serve hot.
More about "crab and rice primavera recipes"
20 MINUTE CRAB FRIED RICE - LIFE IS BUT A DISH
From lifeisbutadish.com
CRAB AND RICE PRIMAVERA - RECIPE - COOKS.COM
From cooks.com
IMITATION CRAB RECIPES WITH RICE - OH HAPPY JOY!
From ohhappyjoy.com
CRAB RICE PRIMAVERA RECIPE - DETAILS, CALORIES, NUTRITION …
From recipeofhealth.com
CRABMEAT PRIMAVERA - RECIPE - COOKS.COM
From cooks.com
CRAB AND RICE PRIMAVERA RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
CRAB AND RICE PRIMAVERA - JUST CRAB RECIPES.
From justcrabrecipes.com
BEST CRAB AND RICE PRIMAVERA RECIPES
From alicerecipes.com
CRAB AND RICE PRIMAVERA - RECIPE - COOKS.COM
From cooks.com
CRAB AND RICE PRIMAVERA RECIPE BY AMERICAN.FOODIE | IFOOD.TV
From ifood.tv
CRAB AND RICE PRIMAVERA – BACK OF THE BOX RECIPES
From backofthebox.com
CRAB AND RICE PRIMAVERA - RECIPE - COOKS.COM
From cooks.com
CRAB AND SEAFOOD PASTA PRIMAVERA - RECIPE | KING AND …
From kpseafood.com
9 RECIPES INSPIRED BY FAMOUS LITERARY MEALS - THE WASHINGTON POST
From washingtonpost.com
BEST CRAB RICE PRIMAVERA RECIPES
From alicerecipes.com
CRAB & RICE PRIMAVERA RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
VIETNAMESE-SINGAPOREAN RESTAURANT FRIENDSHIP KITCHEN OPENS IN …
From pdx.eater.com
DJON-DJON RICE (BLACK MUSHROOM RICE) RECIPE - NYT COOKING
From cooking.nytimes.com
RICE SALAD PRIMAVERA RECIPE - LOS ANGELES TIMES
From latimes.com
CRAB AND RICE PRIMAVERA - RECIPE - COOKS.COM
From cooks.com
You'll also love