CRAB RICE
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
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 17
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.
IMITATION CRAB AND RICE SALAD
Colorful crab rice salad. Light but filling summer main course or side dish. Serve with toast.
Provided by DAVID
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring 1 1/2 cups water to a boil in a saucepan. Stir in rice, cover, and reduce heat to low. Simmer until rice is tender and water has been absorbed, about 15 minutes, adding a few more tablespoons water if needed.
- Transfer rice to a bowl. Stir in imitation crab, mayonnaise, bell pepper, cashews, peas, sesame oil, curry powder, green onion, and lemon juice until combined. Season with salt and pepper. Refrigerate for 3 hours before serving.
Nutrition Facts : Calories 519.1 calories, Carbohydrate 31.5 g, Cholesterol 21.3 mg, Fat 42.2 g, Fiber 2.2 g, Protein 6.3 g, SaturatedFat 6.5 g, Sodium 556.5 mg, Sugar 3.6 g
RUSSIAN RICE AND CRAB SALAD
A classic Russian salad with rice, corn, imitation crab, hard-boiled eggs, and pickles served with garlicky mayonnaise and dill. A great way to use up leftover rice.
Provided by Natasha Titanov
Categories Crab Salad
Time 4h35m
Yield 8
Number Of Ingredients 11
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from heat and cool for a minimum of 4 hours or overnight.
- Combine cooked and cooled rice, corn, imitation crab, eggs, onion, and cornichons in a bowl. Season with salt and pepper. Stir together mayonnaise and garlic in a small bowl; pour over salad. Mix well. Sprinkle with chopped dill.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 27 g, Cholesterol 112.2 mg, Fat 7.5 g, Fiber 1.6 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 471.3 mg, Sugar 3.9 g
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