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1. Melt the butter in a large skillet then add the onion, celery and green pepper.
2. Saute until crisp tender, then remove the heat and add the flour.
3. Add the boiling water and bouillon cubes to a small bowl and let dissolve.
4. Pour the mixture into the skillet and bring to a boil, stirring constantly.
5. Cook the sauce for 2 minutes over medium heat, or until the sauce thickens.
6. Add the rice, crab, 2 cups Swiss cheese, mushrooms and olives to a crockpot and toss lightly.
7. Add the sauce and stir well to blend.
8. Cover and cook for 4 to 5 hours on HIGH.
9. Transfer the contents of the crockpot to a shallow casserole baking dish.
10. Cover the dish with the buttered bread crumbs, and the remaining Swiss cheese.
11. Broil until crunchy and the cheese has melted.
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