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Harlequin Alaskan King Crab Rice Print Email


8 oz. Alaska King crab split legs, thawed if necessary
1/2 lb. hot bulk sausage
1 cup uncooked rice
1 small clove garlic, minced
2 cups water
1/8 tsp. curry powder
2 medium tomatoes, chopped
1 medium green pepper, chopped
1 cup frozen peas, thawed
2 tbsp. minced green onion
Cut crab legs into 2 inch pieces. 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. Makes 4 to 6 servings.
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