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CRAB-RICE ROCKEFELLER

Yield: Makes 8 appetizer servings.

Ingredients

• 1/2 cup chopped onion
• 2 teaspoons margarine
• 1 10-ounce package frozen chopped spinach, drained well
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 3 cups hot cooked brown rice
• 1/2 cup reduced calorie mayonnaise
• Vegetable cooking spray
• 1 6-ounce package frozen lump or white crab meat, thawed
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon Worchestershire sauce
• 2 tablespoons grated Parmesan cheese
• 1 lemon, cut into wedges (optional)
 

Directions

Cook onion in margarine in large skillet over medium-high heat until onion is tender. Add spinach, salt and pepper; heat thoroughly.

Stir in rice and mayonnaise.

Spoon approximately 1/2 cup rice mixture into individual baking shells or ramekins coated with cooking spray. 
 
Toss crab meat with lemon juice, top each ramekin with crab meat.

Sprinkle with parsley and Parmesan cheese.

Place shells on baking sheet and broil 4 inches from heat source for 2 to 3 minutes.

Squeeze lemon wedges over hot mixture before serving, if desired.

Nutrition Facts

Calories 161   
Total Fat 7g 
Cholesterol 18mg 
Sodium 508mg 
Total Carbohydrate 18g 
Dietary Fiber 2g 
Protein 7g

USA Rice Federation www.usarice.com