This dish is delicious served alongside a nice fresh fish or stuffed inside a fish fillet.
Recipe information
Yield
serves 6-8
Ingredients
1/2 cup (1 stick) butter
1 medium onion, diced
1 medium green bell pepper, diced
1 pound claw crabmeat, picked free of any broken shells
2 cups cooked white rice
1 teaspoon The Lady’s House Seasoning
1 teaspoon Accent (optional)
1/4 cup chopped fresh parsley
Preparation
Melt the butter in a large skillet. Add the onions and green pepper and sauté until tender, about 5 minutes. Add the crabmeat, rice, House Seasoning, and Accent, and mix well. Stir in the parsley and simmer over low heat for 15 minutes.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
