BLUE CRAB AND WILD RICE WITH ROASTED PECANS
Yield: 6 servings.
1 pound Florida crab meat
1 8-ounce package of long grain and wild rice mix
2 cups water
1 cup chopped Florida celery
1 cup chopped Florida red peppers
1/2 pound sliced Florida mushrooms
1/4 cup olive oil
8 ounces sour cream
2 teaspoons fresh thyme leaves
1/4 cup chopped roasted pecans
1 teaspoon white pepper
1 tablespoon fresh grated parmesan cheese
blue crab cocktail claws
Remove pieces of shell or cartilage from crab meat.
Combine rice, water, celery, bell peppers, mushrooms and olive oil in a large casserole dish.
Bake in a pre-heated oven at 375º F for 30 minutes or until rice is almost done.
Combine crab, sour cream, thyme, pecans and pepper.
Remove rice from oven and spread crab mixture over top.
Sprinkle cheese over crab and return the casserole to the oven for 10 minutes or until crab mixture is heated
Garnish with blue crab cocktail claws.
Per serving: calories 496, calories from fat 198, total fat 22g, saturated fat 7g, cholesterol 85mg, total carbohydrate 50g, protein 26g.
Florida Bureau of Seafood and Aquaculture
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