6 c. hot cooked rice
1/2 c. chopped chives
2 c. cream style cottage cheese
1 (8 oz.) can sliced mushrooms, drained
1 c. dairy sour cream
1 c. mayonnaise
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. red pepper (cayenne)
2 tsp. Worcestershire sauce
1/2 c. grated Parmesan cheese divided
3 (7 1/2 oz.) cans lump crab meat, squeezed dry
Paprika

In a large mixing bowl, combine rice, chives, cottage cheese and mushrooms.

In another bowl, blend sour cream, mayonnaise, salt, black and red peppers, Worcestershire sauce and 1/4 cup cheese. Fold sour cream mixture into rice mixture. Add crab meat, being careful not to break up lumps.

Turn mixture into a shallow, buttered 3 quart casserole dish. Sprinkle remaining 1/4 cup cheese and paprika to taste over mixture. Bake in a 350 degree oven 25 to 30 minutes, or until heated through and bubbly. Yield: 12 servings.