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January 13, 2009
Crab Carolina Rice
Ingredients:
1 1/2 cups Carolina or other long-grain white rice
1 tablespoon Old Bay Seasoning
2 1/2 tablespoons unsalted butter
14 ounces crabmeat
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 cup chopped canned tomatoes, drained
1 teaspoon fresh lemon juice
Salt
2 scallions, thinly sliced (optional)
Directions:
In a large saucepan of boiling water, cook the rice over moderaly high heat, stirring occasionally, until tender, about 12 minutes. (This can be done in a rice cooker as well.) Drain and spread on a baking sheet to cool.
In a large skillet, toast the Old Bay Seasoning over low heat until fragrant, about 40 seconds. Scrape the spice mixture into a small bowl and let cool. Melt the butter in the skillet. Add the crabmeat and 1 teaspoon of the Old Bay Seasoning and cook over moderately high heat for 1 1/2 minutes, tossing gently with a spatula. Transfer to a plate.
Heat the oil in the skillet. Add the onion and cook over moderately low heat until softened, about 4 minutes. Add the garlic and the remaining 2 teaspoons of Old Bay and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and cook until dry, about 4 minutes. Add the rice and cook over moderate heat, stirring, until heated through, about 3 minutes. Add the crabmeat and lemon juice and cook, stirring, until hot. Season with salt and transfer to warmed bowls. Sprinkle the scallions over the rice and serve.
(This recipe can be prepared through Step 1 and refrigerated overnight.)
Posted by Kelli Little at January 13, 2009 05:32 PM