Recipe 30

crabmeat pieces with corn and white rice

In 2 Tbs melted butter, sauté

  • 4 Tbs fresh sliced jalapeno with
  • 2 Tbs bermuda onion and
  • 3/4 cup sliced corn.

Stir in 12-18 oz. crabmeat pieces. Continue to sauté until the crabmeat pieces begin to color.When the corn and sliced jalapeno are tender, reduce heat to low. Stir in

  • 2 cups water, adding
  • 1-3 Tbs instant gravy mix to thicken, if desired.

Season the sauce with

  • 1 Tbs turbinado sugar
  • 1 tsp dill weed
  • 1 tsp cardamom, and
  • one bouillon cube.

Cover and simmer about 30 mins.Serve hot over white rice. Garnish each serving with lemon wedges.

Recommended beverage: fruit punch.