Crab Pilaf Recipe
Ingredients
4 strips of bacon
2 medium-sized onions, finely chopped
1 clove garlic, finely chopped
1 cup raw rice
2 cups white wine
1/4 cup parsley, chopped
1/4 cup Cognac
2 tomatoes, peeled, seeded and chopped
1 pound crabmeat, lump or back-fin
1/2 cup heavy or sour cream
Salt to taste
Freshly ground black pepper to taste
Directions
Place bacon in heavy, cold skillet, and heat slowly until crisp.
Remove the bacon.
Add onion, garlic and rice to the bacon fat.
Cook until onion is transparent and rice is done.
Add wine, parsley, bring to boil and cover.
Turn heat down low, and cook for 15-20 minutes or until liquid is absorbed.
Stir in the Cognac, tomatoes, crabmeat and bacon, and heat.
Stir in the cream just before serving, and season to taste.
This is best made with the fresh lump crabmeat, but the frozen king crab from the Pacific Coast will do, as will the canned.
Remove the bacon.
Add onion, garlic and rice to the bacon fat.
Cook until onion is transparent and rice is done.
Add wine, parsley, bring to boil and cover.
Turn heat down low, and cook for 15-20 minutes or until liquid is absorbed.
Stir in the Cognac, tomatoes, crabmeat and bacon, and heat.
Stir in the cream just before serving, and season to taste.
This is best made with the fresh lump crabmeat, but the frozen king crab from the Pacific Coast will do, as will the canned.
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