Crab Jambalaya

by Crab-O-Licious
(USA)

This crab jambalaya recipe makes for a hearty meal.

Ingredients:

• 2-3 Pounds Whole Crab or Crab Meat


• 3 Slices-Bacon-fried-crumbled


• 1/2 Cup-Onion-chopped


• 1/2 Cup-Green and Red Bell Peppers-chopped


• 1 Tablespoon-Flour


• 3 Cups-Rice-cooked


• 1-16 Ounce Can-Tomatoes-undrained


• 1 Teaspoon-Worcestershire Sauce


• 1/2 Teaspoon-Paprika


• 1/4 Teaspoon-Thyme-chopped

Lift off back shell (if using whole crab) of the crab. Remove and discard viscera and gills. Rinse crab thoroughly under cool, running water. Break off legs; crack along edges. Cut legs into serving-sized pieces.
Break body section into several pieces; remove meat and reserve.

Cook bacon until crisp. Add onion and green pepper; cook until tender. Stir in flour; cook 1 minute.

Stir in remaining ingredients except for the crab meat. Chop up the tomatoes. Cook 5 minutes and stir occasionally.

Stir in reserved crab meat. Arrange cracked crab legs over rice mixture. Cover and cook over medium heat about 5 minutes or until crab is thoroughly heated.

Serves 4.

Go back to Crab Meat Recipes