Recipes from Ms. Ayala's Kitchen

Rice With Crab
                          Contributed by Ezequiel		  
Serving Size: 4
 

3/4  c. long grain rice
1  clove garlic -- minced
1  1/2 instant chicken cubes
hot  pepper sauce, to taste
7  1/2   oz  crab meat
    or 7 1/2  oz frozen shrimp 
 

 1/4  c. onion -- finely  chopped
8 oz tomatoes -- cut up
1/4 t salt
1/2   c. frozen peas
Crab meat should be drained, broken into chunks and the cartilage removed.  Shrimp should 
be shelled and cooked. In a skillet cook rice, onion and garlic in oil over medium-low heat, stirring occasionally until rice is golden brown. Remove from the heat. Add water, undrained tomatoes, bouillon cubes, salt and a few dashes of hot pepper sauce. Cover and simmer about 15 minutes or till most of the liquid is absorbed. Stir in the peas and cook 
for 5 minutes longer. Stir in the crab or shrimp and sherry; heat through. Serve.

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