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Quick crab and mushroom kedgeree



  • 1.

    Warm the rice in the microwave on full power for 2 minutes.

  • 2.

    Heat half the butter in a non stick wok. Gently heat the other half in a separate pan.

  • 3.

    Add the mushrooms to the wok and cook for 2-3 minutes. Add the onions, crab meat and parsley.

  • 4.

    In a separate non stick wok add 2 tbsp oil and heat through. Add the beaten egg and cook until fully cooked. Add the rice and mix well.

  • 5.

    Mix all of the cooked ingredients together and season. Finally add the rest of the butter and serve.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Grenache are the best wines to pair with Quick crab and mushroom kedgeree.


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