|Crabmeat and Rice
Even in these days of Alton Brown and FoodTV, James Beard is still my all time standard for basic cooking.
I was trying to come up with a different dish for last night's dinner. I had picked up several one pound tins of good crabmeat at Costco this week, and remembered a recipe I had made long ago from "James Beard's Fish Cookery" cookbook. When I looked up Crabmeat and Rice, I saw my note written along side the recipe: "* VERY GOOD! Dec 1985". Although I had not made the dish in over 20 years, I still remembered it as worthy of note.
After serving this delicious dish for dinner, I realized that
it would make a great starch side dish for a company meal. One which would probably
even steal praise from the entree.
1½ cups rice
Cook rice as usual. Gently mix together all the
* My adaptation:
Let rice cool after cooking.
Assemble ahead, cover and refrigerate. Bake just before serving.
"James Beard's Fish Cookery" © 1954, James E. Beard