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Recipes for Crab

Crab and Rice Croquettes (Serves 4)

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Crabmeat - Seafood packer and processor, canned, fresh and frozen Pasteurized Crabmeat, Blue Swimming Crab, Portunus Pelagicus, Soft Shell Crab, Stuffed Raw Crabmeat, Raw Crabmeat Portion

Cooking & Preparation Time:  2 hours   Starfish Rating:

1 cup of uncooked rice
1 1/2 cups of boiling water
1 teaspoon of salt
1/4 cup of sifted all purpose flour
1/2 cup of melted butter
1 cup of milk
1 teaspoon of prepared mustard
1/4 teaspoon of oregano
1 cup of crab meat, cleaned, flaked
2 canned pimientos, drained and chopped

Rinse and drain the rice. Add to boiling water with salt. Stir and bring to a boil again. Cover the pan. Turn the heat to low. Steam for 20 minutes. Drain.

Stir the flour into 4 tablespoons of melted butter in a saucepan. Once smooth, add milk, stirring continually. Add mustard and oregano. Stir and cook for 10 minutes or until thickened.

Stir in the crab meat and pimientos. Combine with the cooked and drained rice. To cool, spread on a platter.

Shape into 8 small, or 4 large croquettes. Preheat the oven to 375F. Butter a large shallow baking pan. Place the croquettes in the pan. Dribble the remaining 4 tablespoons of melted butter over croquettes.

Bake for 30 minutes or until golden brown. Turn the croquettes once, using 2 large spoons.

Serve with Cheese Sauce or Mushroom Sauce

To deep fry: Heat your fryer to 390F. Lower 2 or 3 croquettes at a time into the hot oil. Fry for 2 to 3 minutes or until golden brown. Drain on thick paper towels.


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