Quick Crab and Mushroom Kedgeree

Kedgeree is a marvellous dish and a great old English favourite. This is a twist on the classic recipe – simple and so tasty.


  • 3 x 200g sachets gluten-free microwaveable plain boiled rice
  • 115g butter
  • 225g baby button mushrooms halved
  • 4 spring onions, chopped
  • 450g fresh white crab meat
  • 4 tablespoons roughly chopped fresh parsley
  • 2 tablespoons vegetable oil
  • 1 egg beaten
  • salt
  • freshly ground black pepper

From the Book


  1. Warm the rice in the microwave on High for 2 minutes. Heat half the butter in a
  2. non-stick wok, then warm the rest in a separate pan. Add the mushrooms to the wok
  3. and cook for 2 – 3 minutes.
  4. Add the spring onions, crab meat and parsley and cook for 2 – 3 minutes.
  5. In a separate non-stick wok, heat the oil. Add the beaten egg and cook over a gentle heat, stirring constantly until the egg is scrambled.
  6. Add the warmed rice to the crab mixture and mix well. Then add the egg to the rice,
  7. Stir well and season.
  8. Finally, stir in the remaining melted butter and serve.



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