4 T. Butter
2-8oz. can crab meat
1/3 C. Heavy cream
1/2 tsp. salt
3 T. parsley, finely chopped
4 C. cooked wild rice
4T. Slivered almonds, toasted
Melt butter in saucepan; add crab meat, turning lightly with fork until lightly browned. Add cream, salt and parsley; heat for just 1 to 2 minutes. Spoon onto rice; top with almonds.
Yield: 4-6 servings.
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