Description:

Crab in a creamy sauce served over a bed of delicious curried almond rice.

Source:

d.lishus

Serves/Makes:4

Ingredients

• 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

Preparation

• 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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