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Crab Rice Cheese Casserole Recipe
|Water||3 Cup (48 tbs)|
|Uncooked rice||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄8 Pound, melted|
|Milk||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Sherry/Dry white wine||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||2 , diced|
Calories 647 Calories from Fat 227
% Daily Value*
Total Fat 26 g40.1%
Saturated Fat 15.3 g76.7%
Trans Fat 0 g
Cholesterol 242.9 mg
Sodium 962.6 mg40.1%
Total Carbohydrates 72 g23.9%
Dietary Fiber 1.9 g7.5%
Sugars 4.4 g
Protein 29 g58.3%
Vitamin A 19.6% Vitamin C 20.3%
Calcium 37.7% Iron 13.6%
*Based on a 2000 Calorie diet
Add rice, cover, decrease heat, and steam for 15 minutes.
(Do not uncover during cooking!) Meanwhile, prepare cheese sauce as follows: Stir flour into melted butter.
Gradually add milk and cook while stirring with a whisk until mixture is thick.
Add the 1 cup cheese and stir until cheese is melted.
Taste and add more salt if needed (also pepper and other seasoning if desired).
Remove from heat and stir in wine.
Combine rice, sauce, diced eggs, and crab meat.
Place in buttered casserole dish (about 2-quart size) and cover with a little more shredded Cheddar cheese.
Decorate top with pimiento strips.
Bake 30 minutes in moderate oven (350°).
Cook longer if you prefer a more crusty effect.
Makes 4 to 6 servings.