Preparation / Directions:
* Crab meat should be drained, broken into chunks, and the cartilage removed.
** Shrimp should be shelled and cooked.
In a skillet cook rice, onion and garlic in oil over medium-low heat, stirring occasionally until rice is golden brown. Remove from the heat.
Add water, undrained tomatoes, bouillon granules, salt and a few dashes of hot pepper sauce. Cover and simmer about 15 minutes or until most of the liquid is absorbed.
Stir in the peas and cook for 5 minutes longer. Stir in the crab or shrimp and sherry; heat through.
Serve.
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