Shelly's Recipe

Crab and Rice

Category: Fish and Seafood

1 cup sliced celery
¼ cup butter
1 cup sliced fresh mushrooms
¼ cup sliced green onions
3 tablespoons flour
¾ teaspoon salt
dash white pepper
1 cup milk
½ cup half-and-half
¼ cup sherry
½ teaspoon Worcestershire sauce
1 pound jumbo lump crab meat
2 tablespoons diced pimiento
6 servings rice, hot

Cook celery in butter until tender. Add mushrooms and onion, and cook until onion is tender. Blend in flour, salt and pepper. Stir in milk and half-and-half; cook until thickened, stirring constantly. Add sherry, Worcestershire sauce, crab meat and pimiento; mix carefully.

Place over low heat and bring to serving temperature, stirring often. Serve over rice.

Serves 6.