200 g [0,4 lb.] long-grain rice
5 dl [1 pt.] chicken stock or water and 1 chicken bouillon cube
2 tablespoons lemon juice
75 g [2,5 oz.] butter
300-400 g [10-14 oz.] of purified crab meat
1 1/4 dl [0,3 pt.] sour cream
salt and freshly ground pepper
100 g [3,5 0z.] peeled, flaked almonds
2 tablespoons parsley finklippet
2-3 stalks of parsley
1 lemon, thinly sliced
 Put the rice in a lidded heatproof mould and add the stock or water and bouillon cube and lemon juice. Cover with the lid and put mould in the oven (180° C / 355° F) for about 40 minutes.
 Melt two-thirds of the butter in a saucepan. Add the crab meat and stir gently. Mix in sour cream and season with salt and pepper. Put this mixture over the rice, cover with lid again and let the dish stay another 15 minutes in the oven.
 Let the almonds simmer in remaining butter until they are golden and sprinkle them over the dish just before serving. Sprinkle parsley over and garnish with lemon slices and some sprigs of parsley.
NOTE! If you want to make this dish in advance, one can boil rice with stock and lemon juice in a saucepan for 15 minutes. Put the rice into the casserole dish, prepare crabmeat mix as described above and put the dish in the oven 30 minutes before serving.