How To Make Crab Rice Recipes

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CRAB RICE



Crab Rice image

Make and share this Crab Rice recipe from Food.com.

Provided by AllThingsCooking

Categories     Crab

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 lb coarsely-chopped imitation crabmeat (the spices in this dish will over power the delicate taste of real crab, but you can still use if yo)
1 lb shrimp (peeled and deveined and coarsely chopped)
1/2 lb baby shrimp
1 medium onion, chopped
1 small chopped bell pepper (any color)
2 (6 1/2 ounce) boxes Spanish rice mix (such as Rice-A-Roni)
salt and pepper
Old Bay Seasoning (don't substitute)
olive oil

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!

OL' FUSKIE FRIED CRAB RICE



Ol' Fuskie Fried Crab Rice image

Long as I can remember, crab rice was a monthly treat around our house. As I've raised my own family -- sometimes near the water, sometimes not so near -- I've cherished this dish and added a few touches of my own. If there's a picnic or a family gathering, I'll find a way to get some crabs. When I find folks with a dock, it's not long before I'll be asking them if I can set out a crab trap or two. Because as soon as someone tastes ol' Fuskie crab rice, they're likely to be asking me to make it. My kids beg for crab rice all the time, and just like my mother did with us girls, I make them help me pick the crabs. We sit out on the porch or around the kitchen table, spread some newspapers and go to pickin'. The more hands we've got, the sooner we're ready to cook.

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield about 4 to 6 servings

Number Of Ingredients 11

1 1/2 cups uncooked rice
2 1/4 cups warm water
Pinch salt
2 strips bacon
1/4 cup vegetable oil
1 stalk celery, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
1 1/2 to 2 pounds crabmeat (lump or claw)
1 tablespoon garlic powder
Salt and black pepper

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



Crab Fried Rice image

This fried rice is very easy and so popular for Thai and Chinese. Try this recipe and you'll find it is very nice taste. Serve with chili in fish sauce or called in Thai 'Nam Pla Prik.' Enjoy!!!

Provided by Karnjana

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 55m

Yield 4

Number Of Ingredients 13

⅔ cup uncooked long grain white rice
1 ⅓ cups water
3 tablespoons vegetable oil
2 medium onions, cut into wedges
3 cloves garlic, chopped
½ tablespoon white sugar
2 teaspoons salt
1 egg, beaten
¼ pound cooked crabmeat
3 green onions, chopped
1 tablespoon chopped cilantro
½ cucumber, sliced
1 lime, sliced

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.

Nutrition Facts : Calories 303.6 calories, Carbohydrate 37.4 g, Cholesterol 68.1 mg, Fat 12.2 g, Fiber 2.3 g, Protein 11.6 g, SaturatedFat 2.1 g, Sodium 1294 mg, Sugar 5 g

CRAB RICE



Crab Rice image

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

2 cups chicken stock
1 cup uncooked long-grain rice, such as Carolina Gold, rinsed to remove the starch
1 stalk celery, cut into large pieces
1 clove garlic
1 large onion, cut into large pieces
1/2 green bell pepper, cut into large pieces
2 tablespoons unsalted butter, plus more if needed
1 tablespoon vegetable or canola oil
1 pound blue crab claw meat, picked through to remove any shells
2 generous pinches Miss Brown's House Seasoning, recipe follows
1 large tomato, diced (1 cup)
Chopped fresh parsley, for garnish
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

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.

BAHAMIAN CRAB N' RICE



Bahamian Crab N' Rice image

Everyone whose ever heard about the Bahamas thinks about conch. We were once called the conch isles. However, it is little known fact that conch is the most perennial dish, not the the national dish! The most important part of the national dish of the Bahamas. Eaten almost everyday with Steamed Nassau Grouper,coleslaw and fried plaintain especially between the months of June and August. This recipe will prove challenging for those unfamiliar with how to prepare the land crabs.... but it tastes like manna ... intensely delectable experience for your tastebuds!

Provided by KCBlair

Categories     Crab

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 12

5 white land crabs or 7 black land crabs, cleaned, segmented, fat removed
1 tablespoon vegetable oil or 1 tablespoon corn oil
1 large white onions or 1 yellow onion, finely diced
1/2 small green pepper, seeded and finely diced
2 1/2 tablespoons dried thyme
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1 teaspoon seasoning salt
1/2 scotch bonnet peppers, finely chopped with (optional) or 1/2 with out seeds (optional)
1/2 cup tomato paste
5 cups hot water
2 cups parboiled long-grain rice or 2 1/2 cups long-grain rice

Steps:

  • Wash live crabs under the tap using a toothbrush to wash sand from under band and from between toes until completely clean.
  • Turn crab with eyes away,upside down,slipping a blunt knife (a butter knife is ideal) between the shell's seam,push upward to seperate the crab's shell in two.
  • Be careful not to push the knife too far (the gall sac is in the direct path of the knife!).
  • Pull apart.
  • Scoop the fat from both sides of the shell into a bowl using the knife or a spoon.
  • Discard the empty half shell,band,mouth,gills and all other remaining internal organs,leaving behind the toes.
  • Break the two segments in half by holding each half securely and snapping apart.
  • This can also be done by chopping the segment with a cleaver.
  • Wash the toe segments under the tap and put them in the bowl with the fat.
  • This process is to be repeated until each crab is processed.
  • Place a large pot over medium high heat, adding the vegetable/corn oil.
  • Allow the oil to heat until a drop of water sizzles when dripped in the oil.
  • Add onion,green pepper,salt,black pepper,seasoned salt,thyme,scotch bonnet and stir.
  • Saute ingredients until onion is transparent, stirring constantly,about 3 to five minutes.
  • Add crab fat and segments, saute, stirring constantly until fat is liquid, about 7 minutes.
  • Add tomato paste, stir ingredients together for another 5 minutes.
  • Add water.
  • Stir ingredients with the water,taste, adjust salt to taste,bring to a slow simmer.
  • Gently pour rice into pot, stirring slowly to ensure even distribution of the rice in the liquid.
  • Turn heat down to low and cover pot with a tight-fitting lid to prevent steam from escaping. Foil can be used under the lid to prevent the steam escaping.
  • Cook for about 20-25 minutes or until all of the liquid is absorbed.
  • Do not lift lid while cooking.
  • Turn heat off and let rice stand covered for 10-15 minutes or until liquid is absorbed.
  • Fluff and serve hot.

CRAB AND RICE CASSEROLE



Crab And Rice Casserole image

Make and share this Crab And Rice Casserole recipe from Food.com.

Provided by Miss Diggy

Categories     Lunch/Snacks

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/2 lbs crab (imitation will do too)
1/2 cup green onion
3 cups cooked rice
1 1/2 cups mayonnaise
1 (10 ounce) package peas

Steps:

  • Mix all ingredients together and put in refrigerator overnight.
  • Bake at 350 for one hour.

Nutrition Facts : Calories 734.8, Fat 31.6, SaturatedFat 4.7, Cholesterol 123.2, Sodium 1132.2, Carbohydrate 74.2, Fiber 4.6, Sugar 10.1, Protein 37.7

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