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  • 450g (12 oz) fresh white crab meat

  • 3 x 200g (7 oz) sachets microwaveable rice

  • 115g (4 oz) butter, melted

  • 225g (8 oz) baby button mushrooms, cut in half

  • 2 tbsp vegetable oil

  • 4 tbsp roughly chopped fresh parsley

  • 4 salad onions, chopped

  • Salt and freshly ground black pepper

  • 1 egg, beaten


  • 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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