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.
| Level: | Easy |
| Total: | 55 min |
| Active: | 40 min |
| Yield: | 8 to 12 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 173 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 12 g |
| Cholesterol | 36 mg |
| Sodium | 301 mg |
Reviews
I saw this on DMB yesterday and realized I had all the ingredients on hand ( I used green, yellow and red bells). We loved it! Had it as a side dish to fried chicken wings. I could see adding larger chunks of crab and maybe some andouille to make it a main dish. I did add more seasoning such as Old Bay.
I have made this twice Although crabmeat is expensive where I live, it is worth it for a treat! This is very special, must love crab!
Great recipe I used bacon instead of vegetable oil and added bacon to rice and it was yummy
I tried it the first time and was awesome. I followed the recipe again but added shrimp and salmon. I made myself feel uncomfortable eating so much of it.
Great recipe. Will make again
I got
Delicious, easy recipe. It will be on the menu thanksgiving. Thank you!!