Tangy Crab Fried Rice Recipes

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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 FRIED RICE



Crab Fried Rice image

Crab Fried Rice is a classic and much beloved Thai dish, characterized by its delicate flavors. The lump crab is really the star of the show in this recipe.

Provided by Kaitlin

Categories     Rice

Time 25m

Number Of Ingredients 14

3-4 tablespoons oil
2 tablespoons ginger ((minced))
2 cloves garlic ((minced))
4 cups cooked white rice
1/4 teaspoon white pepper
3 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon Shaoxing wine ((optional))
salt ((to taste))
2 eggs ((beaten))
1 cup cooked lump crab meat ((half of a 16 oz. can/225g))
2 scallions ((chopped))
1/4 cup cilantro ((chopped))
Lime wedges

Steps:

  • First, prep all of your ingredients, including your aromatics--ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking.
  • Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic. When the garlic is just cooked (before it starts to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it's thoroughly combined with the ginger/garlic mixture and/or warmed through if you're using leftover rice.
  • Now for the flavorings: add the white pepper, fish sauce, soy sauce, and shaoxing wine to the rice. If it's not quite salty enough for you or if you know you won't be eating it with added hot sauce, now is the time to add salt to taste. Stir-fry to combine.
  • Using your spatula, spread the rice out into an even layer along the surface of the wok. Pour the beaten egg evenly over the rice. Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout.
  • Before adding the crab, use your spatula to once more spread the rice evenly in the wok. Add the crab to the rice and stir fry thoroughly. When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted. Serve and finish with a squeeze of lime and your favorite chili oil!

Nutrition Facts : Calories 397 kcal, Carbohydrate 47 g, Protein 19 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 137 mg, Sodium 1170 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

TANGY CRAB FRIED RICE



Tangy Crab Fried Rice image

A great snack that will help refuel your body

Provided by seafoodandeatit

Time 25m

Yield Serves 1

Number Of Ingredients 12

1 pack of Seafood & Eat It White Crab
1 Red Chili, finely sliced
4 Spring Onions, shredded
2 Cloves of Garlic, sliced
1 Lime, zest and juice
2 Tablespoons of Sesame oil
1 Tablespoon of root Ginger
1 Egg, beaten
2 handfuls of Frozen Peas, defrosted
150g of Basmati Rice, roughly chopped
1 Medium Pak Choi, roughly chopped
1 Handful of Basil

Steps:

  • Heat the oil in a wok or frying pan until.
  • Add the chili, spring onion, garlic and ginger and fry until fragrant.
  • Add the rice, peas, egg, crab and pak choi then warm through for 1 or 2 minutes.
  • Remove from the heat and stir through the basil and lime.
  • Spoon immediately into a bowl and garnish with a little basil and spring onion.

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.

PAN-FRIED SPICY CRAB CAKES



Pan-Fried Spicy Crab Cakes image

Provided by Food Network

Categories     appetizer

Yield 10 cakes

Number Of Ingredients 32

1 tablespoon water
2 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/4 cup vegetable oil
1/2 cup finely chopped celery
Garnish: Green onions
1/4 cup seeded and finely chopped red bell pepper
1/4 cup seeded and finely chopped yellow bell pepper
Salt
Cayenne
1 tablespoon chopped garlic
1 pound lump crabmeat, picked over to remove shells and cartilage
1/4 cup chopped green onions, green parts only, plus extra for garnish
1/4 cup grated Parmesan cheese
2 tablespoons finely chopped fresh parsley leaves
3 tablespoons Creole mustard
Juice of one fresh lemon (or 3 tablespoons)
1/2 cup mayonnaise
Worcestershire sauce
Hot pepper sauce
1 1/2 cups dried fine bread crumbs
1/4 cup all-purpose flour
Essence, recipe follows
2 eggs (for egg wash)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Melt butter in a small saute pan over medium heat. Add onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, Parmesan, parsley, mustard and lemon juice. Mix the mayonnaise, Worcestershire Sauce and hot pepper sauce together. Combine vegetable mixture with crab mixture. Fold in the mayonnaise mixture and 3/4 cup of the bread crumbs. Divide combined mixture into 10 equal portions and form into 1-inch thick round patties. In a shallow bowl, combine the flour and season with Essence. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and season with Essence. Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Lastly, dredge cakes into seasoned bread crumbs, coating cakes evenly. In a large saute pan, heat oil. Gently lay the cakes, 3 to 4 at a time, and pan fry until lightly golden, about 4 minutes on each side. Drain cakes on paper towels and season with Essence while still hot.
  • To serve, place Creole Meuniere sauce in the center of each plate. Spoon the Roasted Vegetable Pecan Relish in the center of the sauce and lay a cake on top of the relish. Garnish with green onions and Essence.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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