In a 10-inch skillet in the hot oil gently cook the onion, celery and green pepper until wilted. Use top of can to drain crab liquid into skillet and reserve crabmeat; add remaining ingredients and mix well. Bring to a gentle boil; then simmer, covered, until the rice is tender and most of the liquid is absorbed, 20 minutes. Break up the crab and stir in. Let stand off heat, covered, to warm the crab, about 5 minutes. Nice served in wide soup bowls.
Makes 3 or 4 servings.
Cajun Country -- New Iberia, Louisiana