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Crab Rice Primavera

 Crab Rice Primavera
"I try to take a lunch to work as often as possible," writes Keyport, New Jersey's Michelle Armistead. "This colorful taste entree reheats so well that its leftovers have become one of my all-time brown-bag favorites."
5 ServingsPrep/Total Time: 30 min.


  • 1-1/2 cups frozen vegetable blend (broccoli, red pepper, onions and mushrooms))
  • 1/4 cup water
  • 1-1/2 cups milk
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 3/4 pound flaked imitation crabmeat
  • 1-1/2 cup uncooked instant rice


  • In a large saucepan, bring vegetables and water to a boil. Reduce
  • heat; cover and simmer for 3 minutes. Stir in milk, Parmesan cheese,
  • butter, basil, garlic powder and crab. Bring to a boil. Stir in
  • rice. Remove from the heat; cover and let stand for 5 minutes. Fluff
  • with a fork. Serve immediately. Yield: 5 servings.
Nutritional Facts: One 1-cup serving (prepared with fat-free milk) equals 325 calories, 9 g fat (5 g saturated fat), 55 mg cholesterol, 483 mg sodium, 41 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Crab Rice Primavera (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.