| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood, Grains, Dairy, Meats |
|
Salads, Vegetables, Seafood, New, Grain |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
tb |
Vegetable oil |
| 1 |
c |
Onion; finely chopped |
| 1 |
ts |
Garlic; finely chopped |
| 1/2 |
ts |
Hot chili peppers; finely chopped |
| 2 |
tb |
Curry powder |
| 2 |
c |
White rice, long- or medium-grain; uncooked |
| 4 |
c |
Coconut milk |
| 1 |
ts |
Salt |
|
|
Black pepper; freshly ground |
| 1 |
lb |
Crab meat, fresh, frozen, or canned |
| 2 |
tb |
Chives; finely chopped |
| 2 |
tb |
Lime juice; strained |
INSTRUCTIONS
In a heavy 3- to 4-quart casserole, melt the butter in the oil over
moderate heat. When the foam subsides, add the onions, garlic, and the
chilies, and stirring frequently, cook for about 5 minutes, until they are
soft but not brown. Watch carefully for any sign of burning and regulate
the heat accordingly. Add the curry powder and stir for 2 to 3 minutes,
then pour in the rice and continue stirring for a few minutes more, until
the grains become somewhat milky and opaque.
Stir in the coconut milk, slat, and a few grindings of peper and bring to a
boil over hgih heat. Reduce the heat to the lowest possible point, cover
tightly, and simmer undisturbed for 15 minutes. Add the crab meat, chives,
and lime juice, stir gently and simmer, covered, for 5 minutes longer or
until most of the liquid has been absorbed by the rice and the crab is
heated through.
Taste for seasoning, fluff with a fork and serve the crab pilau at once,
mounded on a heated platter.
Posted to MM-Recipes Digest V4 #080 by Bruce Hollinger
<mbhollin@ix.netcom.com> on Mar 19, 1997
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