8 ounces Alaska king crab split legs, thawed if necessary
1/2 pound hot bulk sausage
1 cup uncooked rice
1 clove garlic, minced
2 cups water
1/8 teaspoon curry powder
2 medium tomatoes, chopped
1 medium green pepper, chopped
1 cup frozen peas, thawed
2 tablespoons minced green onion
Servings: 4
1. Cut crab legs into 2-inch pieces.
2. In large skillet, crumble and brown sausage. Add rice and garlic; sauté until rice is golden brown. Add water and curry powder; bring to boil. Reduce heat; simmer, covered, 20 minutes. Stir in tomatoes, pepper and peas; top with crab legs. Simmer, covered, 5 minutes longer or until vegetables are crisp-tender and crab is thoroughly heated. Garnish with onion.
1/2 pound hot bulk sausage
1 cup uncooked rice
1 clove garlic, minced
2 cups water
1/8 teaspoon curry powder
2 medium tomatoes, chopped
1 medium green pepper, chopped
1 cup frozen peas, thawed
2 tablespoons minced green onion
Servings: 4
1. Cut crab legs into 2-inch pieces.
2. In large skillet, crumble and brown sausage. Add rice and garlic; sauté until rice is golden brown. Add water and curry powder; bring to boil. Reduce heat; simmer, covered, 20 minutes. Stir in tomatoes, pepper and peas; top with crab legs. Simmer, covered, 5 minutes longer or until vegetables are crisp-tender and crab is thoroughly heated. Garnish with onion.
