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Seriously Good!
Gluten Free

Quick Crab and Mushroom Kedgeree

4.0/5 rating (4 votes)
  • Serves: 2 to 4
  • Prep Time: 10 Mins
  • Ready in: 15 Mins
  • Difficulty: Very Easy
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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

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  • Warm the rice in the microwave on High for 2 minutes. Heat half the butter in a
  • non-stick wok, then warm the rest in a separate pan. Add the mushrooms to the wok
  • and cook for 2 - 3 minutes.
  • Add the spring onions, crab meat and parsley and cook for 2 - 3 minutes.
  • 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.
  • Add the warmed rice to the crab mixture and mix well. Then add the egg to the rice,
  • Stir well and season.
  • Finally, stir in the remaining melted butter and serve.

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Coeliac UK LogoFrom Phil's Book: Seriously Good Gluten Free Cooking

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