This dish is delicious served alongside a nice fresh fish or stuffed inside a fish fillet.

Ingredients

　　1/2 cup (1 stick) butter

　　1 medium onion, diced

　　1 medium green bell pepper, diced

　　1 pound claw crabmeat, picked free of any broken shells

　　2 cups cooked white rice

　　1 teaspoon The Lady’s House Seasoning

　　1 teaspoon Accent (optional)

　　1/4 cup chopped fresh parsley

　　Melt the butter in a large skillet. Add the onions and green pepper and sauté until tender, about 5 minutes. Add the crabmeat, rice, House Seasoning, and Accent, and mix well. Stir in the parsley and simmer over low heat for 15 minutes.

　　Paula Deen's Kitchen Classics