Recipe 11

crabmeat pieces with green beans and spanish rice

In 2 Tbs melted butter, sauté

  • 4 Tbs fresh grated ginger root with
  • 2 Tbs minced parsley and
  • 3/4 cup sliced green beans.

Stir in 12-18 oz. crabmeat pieces. Continue to sauté until the crabmeat pieces begin to color.When the green beans and grated ginger root are tender, reduce heat to low. Stir in

  • 2 cups coconut milk, adding
  • 1-3 Tbs instant mashed potato flakes to thicken, if desired.

Season the sauce with

  • 1 Tbs chinese sesame oil
  • 1 tsp ancho chile powder
  • 1 tsp dried onion flakes, and
  • one whole clove.

Cover and simmer about 30 mins.Serve hot over spanish rice. Garnish each serving with velveeta hearts.

Recommended beverage: sake.