Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Crab Curry
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- #33600
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 cup butter
1 can cream of shrimp soup
1 pint sour cream (fat free is okay)
2 tablespoons dry instant minced onions
1/2 teaspoon curry powder
2 cups imitation crab meat (or cooked shrimp, lobster, or real crab)
salt and pepper, to taste
1 package saffron rice, cooked according to directions
directions
Melt butter in skillet. Add soup and blend until melted. Stir in dry onions and sour cream, blend well. Add curry powder and meat.
Heat for about 5 minutes or until seafood is heated completely. Add salt and pepper, if desired.
Serve over saffron rice.
added by
margjohnson
nutrition data
Nutritional data has not been calculated yet.
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