Low Country Crab Rice Recipes

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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.

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.)

OL' FUSKIE FRIED CRAB RICE



Ol' Fuskie Fried Crab Rice image

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

1 1/2 cups uncooked rice
2 1/4 cups warm water
1 pinch salt
2 slices bacon
1/4 cup vegetable oil
1 stalk celery
1 medium green bell pepper, chopped
1 medium onion, chopped
1 1/2-2 lbs crabmeat (lump and claw)
1 tablespoon garlic powder
salt and black pepper

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

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!

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