Asian Crab Rice Bowl Food

SUSHI CRAB BOWLS

Sushi Crab Bowls image

I love Japanese crab rolls but sometimes I don't have enough time in my day to build them (layering and rolling the rice, crab and veggies in sheets of nori). Sometimes I simply want more of the stuff that goes inside the nori. This sushi crab bowl solves the dilemma without compromising any of the flavors and textures. Each serving includes 1/4 pound of lump crabmeat seasoned with a creamy toasted sesame mayo, fresh vegetables drizzled with my sweet-tangy honey orange ginger dressing, on a bed of warm rice garnished with all the bells and whistles you expect in a crab roll.

Provided by Food Network

Time 30m

Yield 4 servings (1 cup for the dressing, 3/4 cup for the sesame mayo)

Number Of Ingredients 22

Ingredients

1/2 cup vegetable oil
1/4 cup freshly squeezed orange juice
2 tablespoons honey
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon kosher salt
1 teaspoon freshly grated peeled ginger
1/3 cup mayonnaise
1/4 cup freshly squeezed lemon juice
2 tablespoons tahini
1 tablespoon toasted sesame seeds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound lump crabmeat, picked over for shells
1/4 cup chopped scallions (about 2 scallions), plus more for garnish
6 cups warm cooked sushi rice
1 cup julienned carrots (about 2 small carrots, cut into matchsticks)
1 cup thinly sliced Persian cucumbers (2 cucumbers)
1 avocado, thinly sliced
1 tablespoon toasted sesame seeds
8 seaweed snack sheets
Togarashi or furikake, for sprinkling (see Cook's Note)

Steps:

For the dressing: Combine all the ingredients in a bowl or jar with a tight-fitting lid; whisk or shake until the dressing is evenly combined and emulsified. Refrigerate in an airtight container until ready to use, up to 1 week.
For the sesame mayonnaise: Whisk to combine all the ingredients in a bowl. Refrigerate in an airtight container until ready to use, up to 1 week.
For the crab bowl: Combine the crab, scallions and sesame mayonnaise in a medium bowl. Gently fold the ingredients together, so as not to break up the crab too much, until evenly combined. Refrigerate in an airtight container until ready to serve or make this the day before and refrigerate overnight.
When ready to serve, place 1 1/2 cups of the cooked rice in each serving bowl. Divide the carrots, cucumbers and avocado evenly among the 4 bowls. Drizzle the honey orange ginger dressing over the vegetables, to taste. Next, add a scoop of the crab mixture to the center of each bowl. Garnish with the sesame seeds, more sliced scallions, the seaweed snack sheets and togarashi or furikake.

CRAB FRIED RICE

Crab Fried Rice image

This fried rice is very easy and so popular for Thai and Chinese. Try this recipe and you'll find it is very nice taste. Serve with chili in fish sauce or called in Thai 'Nam Pla Prik.' Enjoy!!!

Provided by Karnjana

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

⅔ cup uncooked long grain white rice
1 ⅓ cups water
3 tablespoons vegetable oil
2 medium onions, cut into wedges
3 cloves garlic, chopped
½ tablespoon white sugar
2 teaspoons salt
1 egg, beaten
¼ pound cooked crabmeat
3 green onions, chopped
1 tablespoon chopped cilantro
½ cucumber, sliced
1 lime, sliced

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.

Nutrition Facts : Calories 303.6 calories, Carbohydrate 37.4 g, Cholesterol 68.1 mg, Fat 12.2 g, Fiber 2.3 g, Protein 11.6 g, SaturatedFat 2.1 g, Sodium 1294 mg, Sugar 5 g

CRAB RICE

Crab Rice image

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

Ingredients

2 cups chicken stock
1 cup uncooked long-grain rice, such as Carolina Gold, rinsed to remove the starch
1 stalk celery, cut into large pieces
1 clove garlic
1 large onion, cut into large pieces
1/2 green bell pepper, cut into large pieces
2 tablespoons unsalted butter, plus more if needed
1 tablespoon vegetable or canola oil
1 pound blue crab claw meat, picked through to remove any shells
2 generous pinches Miss Brown's House Seasoning, recipe follows
1 large tomato, diced (1 cup)
Chopped fresh parsley, for garnish
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

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.