|Onions||2 Medium , finely chopped|
|Garlic||1 Clove (5 gm) , finely chopped|
|Raw rice||1 Cup (16 tbs)|
|White wine||2 Cup (32 tbs)|
|Parsley||1/4 Cup (4 tbs) , chopped|
|Cognac||1/4 Cup (4 tbs)|
|Tomatoes||2 , peeled, seeded and chopped|
|Crabmeat/Lump / back||fin|
|Heavy cream/Sour cream||1/2 Cup (8 tbs)|
|Black pepper||To Taste|
Place bacon in heavy, cold skillet, and heat slowly until crisp.
Remove the bacon.
Add onion, garlic and rice to the bacon fat.
Cook until onion is transparent and rice is done.
Add wine, parsley, bring to boil and cover.
Turn heat down low, and cook for 15-20 minutes or until liquid is absorbed.
Stir in the Cognac, tomatoes, crabmeat and bacon, and heat.
Stir in the cream just before serving, and season to taste.
This is best made with the fresh lump crabmeat, but the frozen king crab from the Pacific Coast will do, as will the canned.
Serving size Complete recipe
Calories 2387Calories from Fat 515
% Daily Value*
Total Fat 62 g95.4%
Saturated Fat 32 g160%
Trans Fat 0 g
Sodium 4014 mg167.25%
Total Carbohydrates 222 g74%
Dietary Fiber 10 g40%
Sugars 37 g
Protein 108 g216%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet