Crab Meat On Wild Rice Recipes

WILD RICE CRAB SALAD

Steps:

• Cook rice according to package directions; drain and rinse in cold water. , In a large bowl, combine the rice, crab, broccoli, cauliflower and onion. Combine the salad dressing, sugar, salt and pepper; pour over salad and toss to coat. Cover and refrigerate for 4 hours before serving.

SHRIMP & CRAB CASSEROLE

Steps:

• Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

IMITATION CRAB AND WILD RICE

Steps:

• Combine water, wild rice mix, contents of seasoning packet, and 1 tablespoon butter in a medium saucepan. Stir well and bring to a boil. Reduce heat to low or medium-low, cover, and simmer until water is absorbed, about 25 minutes.
• While rice is cooking, melt remaining 1 tablespoon butter in a large frying pan over low heat. Add onion and cook until translucent, 8 to 10 minutes. Add beans and corn; cook, stirring often, until heated through, about 5 minutes. Add imitation crab and season with pepper. Saute until imitation crab is warm, 3 to 5 minutes.
• Mix cooked rice into the crab mixture and serve immediately.

CRAB MEAT ON WILD RICE

Steps:

• Cook rice in boiling salted water until tender; drain well and keep hot.
• Melt butter; blend in flour and add cream or evaporated milk gradually, stirring constantly.
• Cook until thickened.
• Add seasonings, sherry and crab meat.
• Simmer for 5 minutes.
• Season rice, spread on a hot platter, cover with creamed crab meat and garnish with parsley.

CRAB RICE

Steps:

• Bring the chicken stock to a boil in a medium saucepan. Add the rice. Cover, then reduce the heat to low and simmer until the liquid is absorbed, 15 to 20 minutes. Remove from the heat, then fluff with a fork.
• Meanwhile, pulse the celery, garlic, onion and bell pepper in a food processor until minced. Heat the butter and oil in a large cast-iron skillet over medium-high heat until the butter melts. Add the minced vegetables. Saute until the vegetables are tender, about 5 minutes.
• Add the crab meat and House Seasoning. Cook until the crab meat has browned, about 5 minutes. Add additional butter, if the vegetables become too dry and begin to brown too quickly. Stir in the rice and tomato. Cover and simmer until the rice is fluffy, 5 more minutes. Uncover and sprinkle with parsley before serving.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

DEVILED DUNGENESS CRAB WITH WILD RICE AND ORZO PILAF

Steps:

• For the sauce:
• Place clarified butter in a saucepan and add shallots and celery. Cook until soft. Add flour and cook until mixture reaches an amber color. Add hot milk and mix with a wire whisk to a smooth sauce. Add remaining ingredients to the sauce and cook for 10 minutes.
• For the Rice and Orzo:
• Combine rice and orzo. Add olive oil and lemon pepper. Mix well and put into the bottom of the crab shells.
• Preheat the broiler.
• For the crab:
• Saute crab meat in butter. Add Sherry until heated. Add the sauce to the crabmeat and mix well. Place the mixture on top of the rice and top with bread crumbs, butter, and Parmesan. Place under the broiler until golden brown.
• Serve with the sauce.
• For the wild rice:
• Wash the rice in cold water and strain. Lightly saute shallots in olive oil until transparent. Add wild rice and chicken stock. Bring to a boil and then turn down to a slow simmer and cover. Cook for 1 hour and 15 minutes until moisture is totally evaporated. Cool down in refrigerator.
• Bring salted water to a rolling boil. Add orzo and cook for 8 minutes. Strain orzo and cool down in ice water. When cool, strain and place in refrigerator.

WILD RICE CRAB CAKES

Steps:

• Bring water to a boil in medium saucepan.
• Add wild rice; cover, reduce heat and simmer 1 hour or until tender.
• Combine cooked rice with remaining ingredients in a medium bowl.
• Divide the mixture into 8 equal portions, shaping into a 1 inch thick patty.
• Heat several teaspoons olive oil in a large nonstick skillet over medium heat.
• Add patties (they may not all fit) and cook 4 minutes on each side, or until golden.