BLUE CLAW CRAB RECIPES RECIPES

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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

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.

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

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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