Ol’ Fuskie Fried Crab Rice

You can’t get rice like this at your favorite hibachi restaurant! Straight out of the lowcountry of Daufuskie Island, SC, this dish could be a fresh and light entree or a great side dish to a steak for a fun Surf ‘n Turf option.

crab-rice2-web

  • Prep Time: 15m
  • Cook Time: 40m
  • Total Time: 55m

Ingredients

  • 3/4 cup white rice
  • 1/2 teaspoon garlic powder
  • 1/2 pound crabmeat (lump or claw)
  • 1/4 medium onion, chopped
  • 1/2 medium red bell pepper, chopped
  • 1/2 medium green bell pepper, chopped
  • 1/2 stalk celery, chopped
  • 1 tablespoon vegetable oil
  • 2 strips smoked bacon
  • Pinch of salt
  • 1 1/4 cups water
  • Salt and black pepper to taste

Instructions

  1. Place the rice, water, and salt in a medium pot.
  2. Cover, bring to a boil, and simmer until the rice is done and the water is absorbed, about 20 minutes or more.
  3. Fry the bacon until crispy in a 12-inch skillet. When the bacon is done, remove it from the pan, set aside, and crumble when cool.
  4. Add the oil to the bacon fat in the skillet and heat. Add the celery, peppers, and onion.
  5. Stir-fry until the onions are clear, then add the crab and cook until the crab begins to brown, another 5 to 10 minutes.
  6. Stir in the crumbled bacon, cooked rice, and garlic powder.
  7. Season with salt and pepper to taste.
  8. Cover the mixture and simmer for at least 10 minutes. (If you'd like a meatier mixture, just use more crab and less rice.)

Leave a Reply