Title: Rice with crab
 Categories: Mexican, Seafood, Main dish
      Yield: 4 Servings
 
    3/4 c  Long Grain Rice
    1/4 c  Onion; Finely Chopped, 1 sm.
      1    Clove Garlic; Minced
      2 tb Cooking Oil
  1 1/4 c  Water
      8 oz Tomatoes; Cut up, 1 can
  1 1/2 ts Instant Chicken Bouillon
    1/4 ts Salt
           Hot Pepper Sauce; To Taste
    1/2 c  Frozen Peas
  7 1/2 oz Crab Meat; 1 can, *, OR
  7 1/2 oz Frozen Shrimp; **
      2 tb Sherry; Dry
 
  *     Crab meat should be drained, broken into chunks,and the
  cartilage
        removed. ** Shrimp should be shelled and cooked. In a skillet
  cook rice, onion and garlic in oil over medium-low heat, stirring
  occasionally until rice is golden brown.  Remove from the heat. Add
  water, undrained tomatoes, bouillon granules, salt and a few dashes
  of hot pepper sauce. Cover and simmer about 15 minutes or till most
  of the liquid is absorbed. Stir in the peas and cook for 5 minutes
  longer. Stir in the crab or shrimp and sherry; heat through.  Serve.