2 lb lump crabmeat, cartilage removed, picked through or purchased in lump form
½ cup butter
1 pkg Velveeta cheese, no substitutions
1
onion, large, chopped
1 bunch fresh parsley, chopped finely
¼ cup heavy cream, or whipping cream
¼ tsp white pepper
½ cup lemon zest
4 ripe avocados, pit removed and cut into approximately thirds
3 cups cooked rice
Melt butter in medium saucepan.
While butter is melting, begin to make rice so it simmers and is steamed and ready when crabmeat mixture is ready.
Add onion to melted butter and allow to sauté for just a moment - you do not want it too soft, just a bit crunchy.
Add the cream, allowing it heat a bit, then add the Velveeta and stir until creamy and melted.
Once that is melted add crabmeat, stirring in gently, being careful to not break up into shreds, but allowing it to incorporate and heat up.
When rice is just about perfectly cooked, take individual casserole dishes/ramekins/etc and line the bottom with the sliced avocados (avocados can be microwaved for about a minute to soften).
Then added a scoop of rice on top.
Fill approximately ¾ full with the cheese/crabmeat mixture.
Place casseroles under the broiler for a few minutes until the tops are browned and bubbly.
You can also add panko bread crumbs before you broil for an added touch.
Sugar: 2g
:
Calcium: 134mg
Calories: 630kcal
Carbohydrates: 38g
Cholesterol: 77mg
Fat: 40g
Fiber: 11g
Iron: 2mg
Potassium: 1094mg
Protein: 33g
Saturated Fat: 9g
Sodium: 1466mg
Vitamin A: 1855IU
Vitamin C: 48mg
