LOW COUNTRY CRAB RICE

View fullsize

Crab Rice

Low Country Crab Rice

Gullah goodness in one dish…

Yield: 2-3 servings

PREP IT!             

• 2 cups Rice, parboiled

• 2¾ cups Water or Chicken broth

• 4 slices Bacon, thick cut, diced into small chunks

• 1 pound Crab meat, lump or claw

• 2 tablespoons Vegetable oil

• 3 cloves Garlic, fresh, minced

• 1 each Onion, yellow, large, fresh, diced small

• 1 each Green bell pepper, fresh, diced small

• 2 stalks Celery, fresh, diced small

• 2 tablespoons Taste Tutor Seasoning 101

• 2 teaspoons Taste Tutor Gullah Seasoning

• 2 teaspoons Garlic, granulated

• ¼ cup Parsley, fresh, diced

• 8 ounces Okra, fresh or frozen, sliced (optional)

MAKE IT!

1. Cook rice in water or chicken broth until tender. *See tip on how to cook rice below.

2. While rice is cooking, in a large saute pan, over medium high heat, cook bacon until fat is rendered and bacon bits are crispy. Remove bacon from heat and set aside.

3. Add crab meat to pan and allow to heat for 2-3 minutes. Remove crab meat from heat and set aside with bacon.

4. Add vegetable oil and allow it to heat. Add fresh garlic, onion, bell pepper, and celery and saute until onions begin to caramelize. Add cooked rice and allow to fry for 3-4 minutes, stirring occasionally.

5. Sprinkle Taste Tutor Seasoning 101, Taste Tutor Gullah Seasoning, and granulated garlic over contents of pan. Saute for an additional 2 minutes.

6. Add back bacon and crab meat. Saute for 2 more minutes.

7. Once rice is nicely toasted and everything is coated with the seasonings, add in okra and parsley. Turn off heat.

8. Enjoy!

Tip:

How to Cook Rice: To cook rice, use a rice cooker or in a medium pot, bring rice and liquid to a boil. Once boiling turn heat down to low. Cover pot with foil and lid to trap the steam in. Allow rice to steam for 20 -30 minutes until rice is tender. Do not stir rice until it has finished steaming. Keeping the heat on low will prevent rice on the bottom from burning while cooking. But honestly, if you do accidentally burn the some of the rice, who doesn’t love the burnt bottom part of the rice pot anyway… flavor!

Reheat leftovers: in the oven or in the microwave.

Update: So I moved and no longer have a microwave. In the past months of not having one I realized how much I didn’t use my microwave before. Therefore, I’m not gonna get a new one. I thought that was cool to share. Okay, I’m done. :)