GULLAH RED RICE
Gullah red rice was derived from the West-African dish Jollof rice. It has an intense tomato flavor but it's not overly acidic thanks to the addition of sugar. Adding smoked pork sausage gives the rice a subtle smokiness as well. This is a robust side dish!
Provided by Kardea Brown
Categories side-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Rinse the rice until the water becomes slightly clear. (This removes the starch.)
- Preheat the oven to 350 degrees F. In a large frying pan, heat the oil over medium-high heat. Add the sausage, onion and pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder, salt and pepper. Stir rice into the tomato mixture and cook, uncovered, and stirring occasionally, about 5 minutes.
- Transfer to a 9-by-13-inch baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Turn off the oven, remove the rice, fluff the rice, then cover and return to oven for 10 minutes more.
CRAB RICE
Walk into a Gullah restaurant and you're sure to find crab rice on the menu. It's our version of fried rice, and it is the perfect way to use up any leftover rice you may have. Succulent blue crab claw meat is what makes this dish so special. Serve it as a side or as a main dish.
Provided by Kardea Brown
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 17
Steps:
- Bring the chicken stock to a boil in a medium saucepan. Add the rice. Cover, then reduce the heat to low and simmer until the liquid is absorbed, 15 to 20 minutes. Remove from the heat, then fluff with a fork.
- Meanwhile, pulse the celery, garlic, onion and bell pepper in a food processor until minced. Heat the butter and oil in a large cast-iron skillet over medium-high heat until the butter melts. Add the minced vegetables. Saute until the vegetables are tender, about 5 minutes.
- Add the crab meat and House Seasoning. Cook until the crab meat has browned, about 5 minutes. Add additional butter, if the vegetables become too dry and begin to brown too quickly. Stir in the rice and tomato. Cover and simmer until the rice is fluffy, 5 more minutes. Uncover and sprinkle with parsley before serving.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
CRAB LASAGNE
A creamy pasta bake with crab, cod and leeks that can be made ahead and frozen, then baked for an occasion
Provided by Sara Buenfeld
Categories Main course
Time 1h10m
Yield Makes 2, each serves 4
Number Of Ingredients 11
Steps:
- Tip the milk, nutmeg, 50g of the butter and the flour into a non-stick pan. Heat while whisking or stirring until thickened. Remove from the heat and stir in the cream with plenty of seasoning. Measure 450ml of the sauce and beat half the Parmesan and the egg into it. Once cool, stir the crabmeat into the remaining sauce.
- Melt the remaining butter in a very large pan or wok, add the leeks and cook for about 10 mins, stirring frequently, until softened and cooked down.
- Lightly grease 2 x 20cm square ovenproof dishes - trim the lasagne sheets to fit, if you need to.
- Spoon a quarter of the leeks into each dish and spread out. Top each with 2 lasagne sheets, then cover with the crab mixture and scatter over the chunks of fish. Top each with another 2 sheets, then cover with the leeks and the last of the sheets followed by the cheese sauce, then the remaining Parmesan.
- To freeze: Wrap the dishes in several layers of cling film, then foil. Use within 2 months. Thaw overnight in the fridge. Heat oven to 180C/160C fan/gas 4. Unwrap the lasagnes and bake for 40 mins. (A freshly made version will take the same time.) Serve with a salad.
Nutrition Facts : Calories 612 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium
CRABMEAT LASAGNA
My boyfriend (who never cooks) made this for me from a recipe he was given by a friend in Hong Kong. Not sure where it originates from but if you're in the UK you're unlikely to be able to get old Bay seasoning but there is a recipe for it on this site!!!
Provided by abby orchard
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles, rinse and drain.
- Combine soup, crab, ricotta cheese, Old Bay Seasoning, cream cheese, onion, egg, basil, salt and pepper.
- Layer 1/2 noodles in a 9x13 baking dish.
- Spread with 1/2 crab mixture and sprinkle with 1/2 cheddar cheese.
- Repeat the layers and bake at 350 degrees for 1 hour.
- Let stand about 15 minutes before cutting and serving.
- *Note if using pasta sheet cooking is not needed.
OL' FUSKIE FRIED CRAB RICE
This is a recipe I found in GULLAH HOME COOKING, THE DAUFUSKIE WAY by Sallie Ann Robinson, foreword by Pat Conroy. Those of you who live in the Low Country of South Carolina know that there is a Dausfuskie Island. Pat Conroy wrote about this island in a book called,"The Water is Wide." It was also made into a movie. This recipe is bascially crab fried rice without the eggs or carrots and peas that you find in some fried rice. I haven't tried it yet, but when I do, I think I'll add the carrots and peas for color and more crab meat,because I like lots of meat. Note: I think that leftover rice will work.
Provided by mightyro_cooking4u
Categories Crab
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Measure dry rice, then rinse and drain it several times. Put it, the warm water, and a pinch of salt in a medium pot. Cover, bring to a boil, and simmer 20 minutes or more, until the rice is done and the water is absorbed.
- Fry the bacon until crispy in a 12-inch skillet; when the bacon is done, remove it from the pan, set aside, and crumble when cool.
- Add the oil to the bacon fat in the skillet, heat, then add the celery, bell pepper, and onion.
- Stir-fry until the onions are clear,then add the crab and cook another 5 to 10 minutes until the crab begins to brown.
- Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste, and stir constantly until evenly combined.
- Cover the mixture and simmer for at least 10 minutes. (If you like a meatier mixture, just use more crab and less rice.).
Nutrition Facts : Calories 604.3, Fat 20.3, SaturatedFat 3.8, Cholesterol 79.1, Sodium 1568, Carbohydrate 64.1, Fiber 2.3, Sugar 2.6, Protein 38.2
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