Crab With Curried Almond Rice
Crab with curried almond rice offers a rich blend of seafood, spices, and creamy sauce, perfect for a sophisticated yet comforting meal suitable for seafood lovers and spice enthusiasts.
Ingredients
Instructions
- Melt 2 tablespoons of butter in a saucepan; add garlic, tomato sauce, Worcestershire sauce, Tabasco, paprika, salt, and pepper.
- Mix and cover; simmer on low for 5 minutes.
- Add flour; stir until blended.
- Add milk; simmer until thickened, stirring constantly.
- Add crabmeat; cover and simmer on low for 10 minutes.
Tips & Substitutions
For a richer flavor, consider using fresh crabmeat instead of canned. If you're short on time, pre-cooked rice works well as a substitute. Feel free to adjust the level of curry powder to suit your taste. Adding a squeeze of fresh lemon juice before serving can enhance the flavors of the dish.
Serving Suggestions
Serve this dish over a bed of the curried almond rice for a complete meal. Pair it with a light salad or steamed vegetables for a refreshing contrast. This crab dish also pairs beautifully with Very Quick Macaroni Salad for a delightful seafood spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently on the stove over low heat or in the microwave, adding a splash of milk to prevent drying out. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Crab With Curried Almond Rice contains roughly 963 calories, with 22g protein, 168g carbohydrates, and 24g fat. It is an excellent source of iron (84% of the Daily Value), dietary fiber (48% of the Daily Value), and calcium (48% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 2154mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen crabmeat instead of canned?
Yes, frozen crabmeat can be used. Just ensure it is fully thawed and drained before adding it to the sauce. This will help maintain the right texture and flavor in the dish.
What can I substitute for milk in this recipe?
If you need a dairy-free option, you can substitute almond milk or coconut milk. Both will add a unique flavor and keep the sauce creamy. Just be sure to choose unsweetened varieties to avoid altering the dish's taste.
Can I make this recipe ahead of time?
Yes, you can prepare the sauce and crab mixture in advance. Store it separately from the rice, and when ready to serve, reheat the crab mixture and serve it over freshly cooked rice for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).