Recipe courtesy of Donna Hanover

Donna Hanover Crab Over Rice

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  • Level: Easy
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2 shallots

2 tablespoons butter or olive oil

2 tablespoons white wine

11/2 quarts heavy cream

1 pound crab meat

1 or 2 chopped scallions

1 pinch black pepper

Salt to taste

Cooked rice


  1. Lightly saute shallot with butter or olive oil -- just enough to soften. Add 2 tablespoons of white wine, let it reduce, then add heavy cream, let reduce. When it starts to thicken, add crabmeat and scallions -- cook on low flame for 10 minutes.
  2. Serve over prepared rice.