Title: Crab Meat on Wild Rice
Categories: Entree Crustaceans Grain Southern
Yield: 6 Servings

1 1/2	c	Raw wild rice
2	tb	Flour
1/2	ts	Salt
		Dash of Tabasco sauce
2 1/2	c	Fresh crab meat
3	tb	Butter
1	c	Coffee cream
1/4	ts	White pepper
2	tb	Sherry
		Parsley

Wash rice in several waters and soak overnight. Drain and cook in boiling salted water to cover until tender, about thirty minutes. Drain and keep hot. Melt butter and blend in flour. Add cream gradually, stirring constantly. Cook over low heat until thickened, or about 10 minutes. Ad salt, pepepr, Tabasco, sherry, and crab meat. Simmer for five minutes. Season rice and spread on a hot platter and cover with creamed crab meat. Garnish with parsley.

1961 MEADE, Martha L. Recipes from the Old South Bramhall House, New York. MM Format by John Hartman Indianapolis, IN

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