Mexican Crab And Rice Recipes

Steps:

• Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook 5 minutes, until well blended. Stir in the egg until the rice is coated. Increase heat to high, and mix in the crabmeat, green onions, and cilantro. Continue cooking 2 to 5 minutes, until the crab is heated through. Garnish with the cucumber and lime slices to serve.

Steps:

• Prepare Spanish rice mix per the package instructions omitting the tomatoes.
• While rice cooks, sauté onions and bell peppers in a small amount of olive oil until soft and lightly caramelized.
• Add imitation crab, shrimp, and salad shrimp.
• Cook just until raw shrimp becomes opaque.
• Sprinkle mixture with half a teaspoon or so of Old Bay Seasoning.
• Combine cooked rice and seafood mixture.
• Add more Old Bay Seasoning, salt and pepper to taste.
• Enjoy!

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.

Steps:

• Wash live crabs under the tap using a toothbrush to wash sand from under band and from between toes until completely clean.
• Turn crab with eyes away,upside down,slipping a blunt knife (a butter knife is ideal) between the shell's seam,push upward to seperate the crab's shell in two.
• Be careful not to push the knife too far (the gall sac is in the direct path of the knife!).
• Pull apart.
• Scoop the fat from both sides of the shell into a bowl using the knife or a spoon.
• Discard the empty half shell,band,mouth,gills and all other remaining internal organs,leaving behind the toes.
• Break the two segments in half by holding each half securely and snapping apart.
• This can also be done by chopping the segment with a cleaver.
• Wash the toe segments under the tap and put them in the bowl with the fat.
• This process is to be repeated until each crab is processed.
• Place a large pot over medium high heat, adding the vegetable/corn oil.
• Allow the oil to heat until a drop of water sizzles when dripped in the oil.
• Add onion,green pepper,salt,black pepper,seasoned salt,thyme,scotch bonnet and stir.
• Saute ingredients until onion is transparent, stirring constantly,about 3 to five minutes.
• Add crab fat and segments, saute, stirring constantly until fat is liquid, about 7 minutes.
• Add tomato paste, stir ingredients together for another 5 minutes.
• Add water.
• Stir ingredients with the water,taste, adjust salt to taste,bring to a slow simmer.
• Gently pour rice into pot, stirring slowly to ensure even distribution of the rice in the liquid.
• Turn heat down to low and cover pot with a tight-fitting lid to prevent steam from escaping. Foil can be used under the lid to prevent the steam escaping.
• Cook for about 20-25 minutes or until all of the liquid is absorbed.
• Do not lift lid while cooking.
• Turn heat off and let rice stand covered for 10-15 minutes or until liquid is absorbed.
• Fluff and serve hot.

Steps:

• Mix all ingredients together and put in refrigerator overnight.
• Bake at 350 for one hour.

Steps:

• Boil 4 cups of water add rice; cover, remove from heat and let stand until water evaporates (approx. 5 minutes).
• Cook and stir onion, carrot and garlic in hot oil and butter in a 12" skillet over medium high heat, stirring frequently, until vegetables are tender, but not brown. (Approx. 5 minutes).
• Stir in flaked crabmeat, cilantro, parsley and lemon juice. Cook 4 minutes, stirring constantly.
• Stir in 1 cup medium salsa, 1 can (4.5 ounces) of green chilies and salt. Cook until salsa and chilies are hot. Pour sauce over rice in large bowl ; toss gently to coat. Garnish with Creole spice to taste