What a super recipe this is! It looks difficult, but it is just a tad time consuming. Once you've served it, you will forget how long it took you to prepare. I think it comes from an old weekend paper in Montreal.....probably a Margo Oliver recipe. I have divided it into 3 parts to make it look less intimidating. Edited note: I just made this again yesterday after not doing so for a long time, and feel that 1 cup rice and 2 cups chicken stock would work much better. (The original called for 1 1/2 cups rice and 3 cups chicken stock.)
Provided by mabers
Categories < 4 Hours
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Part 1:.
- Heat butter in large saucepan.
- Add rice and cook gently, stirring until rice is golden.
- Add raisins and chicken stock.
- Bring to a boil, then simmer, covered, until rice is tender and liquid is absorbed-- app.
- 15 minute Add salt& pepper.
- Mix with fork and spread in bottom of prepared baking pan.
- Part 2:.
- Melt butter in large skillet.
- Add mushrooms, curry powder and ginger and cook gently, stirring for 3 minute Remove from heat.
- Add crab, lobster, salt and sherry and blend lightly.
- Spoon over rice.
- Part 3:.
- Melt butter in saucepan.
- Sprinkle in flour, salt, pepper and mustard and let bubble up.
- Remove from heat and add cream all at once, stirring to blend.
- Return to moderate heat-- cook and stir until thickened and smooth.
- Pour over seafood.
- Sprinkle with cheese.
- Pan size: 2-3 quart or 10"x13".
- Oven temp: 400 degrees.
- Cook time reflects oven time only.
Nutrition Facts : Calories 889.5, Fat 60.9, SaturatedFat 37.5, Cholesterol 226.9, Sodium 1938, Carbohydrate 49.1, Fiber 1.5, Sugar 9.6, Protein 29.3
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