Crab Stuff

Name: Crab Stuff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked white rice; 2 cups water; 1/2 cup frozen green peas; 1 tablespoon butter; 2 tablespoons onion, diced; 1/8 pound crabmeat; 2 ounces green bell pepper, diced; 1/8 cup chicken broth; 1/8 cup 1% milk; 1/8 cup grated fat-free Parmesan cheese

Eats Now Editorial Team · 254 kcal · Seafood

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Crab Stuff – a delicious recipe with white rice, water, frozen green peas, butter, onion, crabmeat. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 cup uncooked white rice
2 cups water
1/2 cup frozen green peas
1 tablespoon butter
2 tablespoons onion, diced
1/8 pound crabmeat
2 ounces green bell pepper, diced
1/8 cup chicken broth
1/8 cup 1% milk
1/8 cup grated fat-free Parmesan cheese

1
In a saucepan bring water to a boil. Add rice and frozen peas then stir. Bring the water back to a boil then reduce heat. Cover and simmer for 20 minutes.
2
In a medium skillet, melt butter and add the diced onion and minced garlic. Saute until onions are transparent. Add crab to mixture and saute briefly. Stir in bell peppers chicken broth, milk, and parmesan.
3
Bring to a boil then turn off the heat Serve over rice when done

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup uncooked white rice, 2 cups water, 1/2 cup frozen green peas, 1 tablespoon butter, and more.

Yes, Crab Stuff falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
254 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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