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Island Crab with Curried Almond Rice
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Crab in a creamy sauce served over a bed of delicious curried almond rice.



  • 6 tbsp (90 ml) butter
  • 1/2 large onion, chopped
  • 2 medium tomatoes, peeled and chopped
  • 2 to 3 cloves of garlic, chopped
  • dash of Worcestershire sauce
  • 4 drops Tabasco (hot pepper sauce), or more to taste
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2 ml) pepper
  • 1/2 tsp (2 ml) paprika
  • 1 tsp (5 ml) sugar
  • 6 tbsp (90 ml) flour
  • 1-1/2 cups (350 ml) evaporated milk (can use regular)
  • 1-1/2 cups (350 ml) half-n-half
  • 2 packages immitation/frozen crab meat, or about 2 cups (475 ml) fresh (fresh is always better, but the mock crab meat holds wonderful flavor in this dish)
  • 3 tbsp (45 ml) butter
  • 1 cup (225 ml) blanched almonds
  • 1 tbsp (15 ml) curry powder
  • 3 cups (700 ml) hot cooked rice
  • Melt butter in large saucepan over med-high heat.
  • Saute onion and garlic in butter for few minutes or until a bit soft.
  • Add tomatoes, worchestershire, tobasco, and seasonings, including the sugar.
  • Cover and simmer 5 minutes.
  • Remove cover and stir in the flour, stirring to blend.
  • Gradually whisk or stir in the milk and the half-n-half and simmer until thickened, stirring constantly.
  • Add crabmeat and simmer 10 minutes.
  • In separate saucepan, melt remaining 3 tbsp (45 ml). butter and saute almonds with curry powder; saute until golden brown.
  • Remove from heat and add the rice, mixing well.
  • Serve sauce and crab over rice.

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