BAKED CRAB RICE RECIPE RECIPES

Name: Crab And Rice Casserole
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4-6 serving(s)
Ingredients: 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

CRAB AND RICE CASSEROLE RECIPE - FOOD.COM

Crab And Rice Casserole Recipe - Food.com image

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

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

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, FatContent 31.6, SaturatedFatContent 4.7, CholesterolContent 123.2, SodiumContent 1132.2, CarbohydrateContent 74.2, FiberContent 4.6, SugarContent 10.1, ProteinContent 37.7

CRAB RICE RECIPE | KARDEA BROWN | FOOD NETWORK

Crab Rice Recipe | Kardea Brown | Food Network 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

Total Time 55 minutes

Cook Time 40 minutes

Yield 8 to 12 servings

Number Of Ingredients 17

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

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.

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