Crabby Rice Recipes

CRAB RICE

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.

CRABBY RICE

Steps:

• Bring a large saucepan of water to the boil.
• Add the salt and the rice.
• Boil rapidly for 15 minutes.
• Spread rice evenly over a shallow tray and refrigerate until cold.
• Peel and grate the onion.
• Drain and flake the crab meat.
• Heat oil in a large frying pan or wok and cook the onions until they are nice and soft.
• Beat eggs pour into pan on top of the onion.
• Stir lightly and cook until set.
• Remove from pan and cut the omelete into strips.
• Now in the wok add the chilled rice, shallots and crab.
• Heat it all up until it is a nice temperature to eat.
• Add the cut up egg omlete and stir through the rice.
• Serve.

OL' FUSKIE FRIED CRAB RICE

Steps:

• Measure the dry rice; then rinse and drain it several times. Put it the rice, water, and salt in a medium pot. Cover, bring to a boil, and simmer until the rice is done and the water is absorbed, about 20 minutes or more.
• 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 and heat. Add the celery, bell pepper, and onion. Stir-fry until the onions are clear; then add the crab and cook until the crab begins to brown, another 5 to 10 minutes. 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'd like a meatier mixture, just use more crab and less rice.)

CRAB FRIED RICE

Steps:

• Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook 5 minutes, until well blended. Stir in the egg until the rice is coated. Increase heat to high, and mix in the crabmeat, green onions, and cilantro. Continue cooking 2 to 5 minutes, until the crab is heated through. Garnish with the cucumber and lime slices to serve.

CRAB RICE

Steps:

• Prepare Spanish rice mix per the package instructions omitting the tomatoes.
• While rice cooks, sauté onions and bell peppers in a small amount of olive oil until soft and lightly caramelized.
• Add imitation crab, shrimp, and salad shrimp.
• Cook just until raw shrimp becomes opaque.
• Sprinkle mixture with half a teaspoon or so of Old Bay Seasoning.
• Combine cooked rice and seafood mixture.
• Add more Old Bay Seasoning, salt and pepper to taste.
• Enjoy!

CRAB AND SHIITAKE FRIED RICE

Steps:

• Place egg, 1 tablespoon butter, and 1/4 teaspoon kosher salt in a cold, nonstick skillet. Place over medium-low heat and stir with a silicone spatula. Continue stirring until egg starts to set, then becomes a soft scramble with just a little bit of liquid left. Transfer to a bowl and set aside.
• Melt 4 tablespoons butter in a wok over high heat. Add mushrooms, 1/2 teaspoon kosher salt, and pepper; saute for 2 minutes. Add white parts of green onions plus garlic; saute until mushrooms are browned, about 2 minutes.
• Add 4 tablespoons butter plus soy sauce to the wok. Break up the leftover rice and add; stir-fry until rice is warmed through and evenly coated with the sauce, about 3 minutes. Add scrambled egg and green parts of the green onions; toss to mix everything. Taste and season with more salt if needed. Divide onto serving plates.
• Melt 3 tablespoons butter over low heat in a saucepan. Add crabmeat and toss gently, avoiding breaking up the lumps, until heated through, about 2 minutes. Spoon crabmeat onto each plate and garnish with chives.