CRAB FRIED RICE RECIPE RECIPES

Name: Crab Rice
Cook time: 40 min
Total time: 55 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 starchu00A0; 1 stalk celery, cut into large piecesu00A0; 1 clove garlicu00A0; 1 large onion, cut into large piecesu00A0; 1/2 green bell pepper, cut into large piecesu00A0; 2 tablespoons unsalted butter, plus more if neededu00A0; 1 tablespoon vegetable or canola oilu00A0; 1 pound blue crab claw meat, picked through to remove any shellsu00A0; 2 generous pinches Miss Brown's House Seasoning, recipe follows; 1 large tomato, diced (1 cup)u00A0; Chopped fresh parsley, for garnishu00A0; 1 teaspoon garlic powder; 1 teaspoon onion powderu00A0; 1 teaspoon sweet paprikau00A0; 1 teaspoon kosher saltu00A0; 1 teaspoon freshly ground black pepperu00A0

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.

FRIED CRAB CLAWS RECIPE | FOOD NETWORK

Fried Crab Claws Recipe | Food Network image

Provided by Food Network

Total Time 20 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 7

Ingredients

3 pounds pure lard
1 pound corn flour
1/8 cup ground black pepper
1/8 cup salt
3 eggs
2 cups whole milk
1/2 pound crab claws

Steps:

Melt lard in a pot and heat until hot. Stir together corn flour, pepper and salt in a bowl; beat together eggs and milk in a bowl until blended. Add crab claws to egg wash, then transfer to the flour. Quickly add crab claws to the lard and stir to separate the claws. Fry until golden brown, then remove and let sit for 1 minute.

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