Ingredients
4 servings
Swap
12 ounces lump crab, for the fish and shrimp
Add
1 10-ounce box frozen corn kernels1/2 red bell pepper, finely chopped
Prepare as described in the master recipe, #134, but use the crab and corn rather than fish and shrimp—it tastes like a whole new thing! Add bell peppers with the celery and onions.
Rachael Ray 365: No Repeats
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