Creole Crab And Rice

Course : Seafoods
Serves: 4
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3/4 cup rice
2 tablespoons butter or margarine
1 small onion
1 small green pepper -- cored and and chopped
15 ounces tomatoes -- chopped, juice
1 teaspoon Cajun seasoning
1/4 teaspoon black pepper
1/2 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1 piece bay leaf
1/8 teaspoon ground cloves
6 ounces crab meat -- white or drained
3 tablespoons grated parmesan

Preparation / Directions:

cook rice in 1-1/2 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, 2-3 minutes. Add tomatoes with juice, Cajun seasoning, pepper, sugar, Worcestershire, 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 1-1/2 quart casserole and sprinkle with cheese. Bake uncovered, at 375F for 20 minutes. Origin: Province newspaper, February 24, 1993 .

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