This was a favorite of Damon’s when growing up and finally a couple years ago he finally asked his mom for the recipe. Crab can be substituted with shrimp or scallops, it’s good with all of them!

½  onion - minced
1 large can mushrooms
2 tbs. Butter
1 tsp curry 
½ tsp. Salt 
¾  cup rice (uncooked)
1 ½  cup broth
3 cups medium white sauce 
4 tbs. Sherry 
1 can water chestnuts drained and chopped 
2 dashes Tabasco
1 lb. Lump crab meat, parmesan cheese

1. Sauté onion and mushrooms in butter, until onions are translucent.
2. Add curry, salt, rice and broth. Bring to a boil , cover, and steam for 30 minutes. While this is cooking make white sauce.

White sauce:    

1 tbs. Butter 
1 tbs. Flour
¼ tsp salt
1 cup milk

 Heat over medium heat butter, four and salt. B. When butter is melted add milk and stir until think and bubbly.  C.  Cook for 2 minutes. (Makes one cup)

3. When rice is done add sherry, water chestnuts, Tabasco, crab, and white sauce. 
4. Fold mixture into rice and transfer to a casserole baking dish.
5. Sprinkle with parmesan cheese.
6. Bake at 350 for 45 minutes.

(Note: For time purposes I have made the rice in a pressure cooker. The only difference to the recipe is  the broth and rice are a one to one ratio. One can of broth and one can of rice. By doing this I save about ½ hour.)

Copyright 2004, 2005, 2006 S/V Bruadair. No reproduction without written consent.