OL' FUSKIE FRIED CRAB RICE
Long as I can remember, crab rice was a monthly treat around our house. As I've raised my own family -- sometimes near the water, sometimes not so near -- I've cherished this dish and added a few touches of my own. If there's a picnic or a family gathering, I'll find a way to get some crabs. When I find folks with a dock, it's not long before I'll be asking them if I can set out a crab trap or two. Because as soon as someone tastes ol' Fuskie crab rice, they're likely to be asking me to make it. My kids beg for crab rice all the time, and just like my mother did with us girls, I make them help me pick the crabs. We sit out on the porch or around the kitchen table, spread some newspapers and go to pickin'. The more hands we've got, the sooner we're ready to cook.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield about 4 to 6 servings
Number Of Ingredients 11
Steps:
- Measure the dry rice; then rinse and drain it several times. Put it the rice, water, and salt in a medium pot. Cover, bring to a boil, and simmer until the rice is done and the water is absorbed, about 20 minutes or more.
- 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. Add the oil to the bacon fat in the skillet and heat. Add the celery, bell pepper, and onion. Stir-fry until the onions are clear; then add the crab and cook until the crab begins to brown, another 5 to 10 minutes. Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste, and stir constantly until evenly combined. Cover the mixture and simmer for at least 10 minutes. (If you'd like a meatier mixture, just use more crab and less rice.)
CRAB FRIED RICE
Excellent fragrant dish. Beautiful with my prawn and mussel curry. I've only ever made it with the white meat from a freshly cooked crab, but it might be OK with tinned white meat. Garnish with sliced cucumber and lime slices to serve, if desired.
Provided by Snowbunny Andorra
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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 for 5 minutes, until well blended.
- Stir in the egg until the rice is coated. Increase heat to high, and mix in the crab meat, green onions, and coriander.
- Continue cooking 2 to 5 minutes, until the crab is heated through.
Nutrition Facts : Calories 284.8, Fat 12.2, SaturatedFat 1.8, Cholesterol 67.9, Sodium 1491, Carbohydrate 33.5, Fiber 1.5, Sugar 4.3, Protein 10.1
OL' FUSKIE FRIED CRAB RICE
This is a recipe I found in GULLAH HOME COOKING, THE DAUFUSKIE WAY by Sallie Ann Robinson, foreword by Pat Conroy. Those of you who live in the Low Country of South Carolina know that there is a Dausfuskie Island. Pat Conroy wrote about this island in a book called,"The Water is Wide." It was also made into a movie. This recipe is bascially crab fried rice without the eggs or carrots and peas that you find in some fried rice. I haven't tried it yet, but when I do, I think I'll add the carrots and peas for color and more crab meat,because I like lots of meat. Note: I think that leftover rice will work.
Provided by mightyro_cooking4u
Categories Crab
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Measure dry rice, then rinse and drain it several times. Put it, the warm water, and a pinch of salt in a medium pot. Cover, bring to a boil, and simmer 20 minutes or more, until the rice is done and the water is absorbed.
- 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.
- Add the oil to the bacon fat in the skillet, heat, then add the celery, bell pepper, and onion.
- Stir-fry until the onions are clear,then add the crab and cook another 5 to 10 minutes until the crab begins to brown.
- Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste, and stir constantly until evenly combined.
- Cover the mixture and simmer for at least 10 minutes. (If you like a meatier mixture, just use more crab and less rice.).
Nutrition Facts : Calories 604.3, Fat 20.3, SaturatedFat 3.8, Cholesterol 79.1, Sodium 1568, Carbohydrate 64.1, Fiber 2.3, Sugar 2.6, Protein 38.2
CRAB FRIED RICE
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
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
EDDIE V'S PRIME SEAFOOD CRAB FRIED RICE RECIPE
Make this Straight-From-the-Restaurant Eddie V's Prime Seafood Crab Fried Rice Recipe at home. "Steamed jasmine rice stir-fried in a hot wok with scrambled eggs, scallions, mushrooms, soy sauce, red chile flakes, finished with and fresh Jonah crab and a drizzle of lemon butter and chives."
Provided by Mark
Categories Main Course Side Dish
Time 50m
Number Of Ingredients 11
Steps:
- Add clarified butter to a wok or large skillet. Heat over high heat until hot and shimmering.
- Add in scallions and mushrooms. Sauté until onions are starting to get tender, about 3 minutes.
- Once softened, add rice, red pepper flakes and eggs and cook, stirring, for another 3 minutes.
- Add soy sauce. Mix well, ensuring that all rice is combined.
- Taste. Add more soy sauce, to taste, if needed.
- Place rice in iron dish. Place dish in steamer for 1 - 2 minutes. (Skip this step if you don't have a steamer.)
- Add 1/2 crab meat. Mix gently but well.
- Place rice mixture in a serving bowl (if not using iron dish to serve)
- Spread remaining crab over top of rice.
- Combine melted butter and lemon juice. Mix and warm. Pour mixture over rice.
- Garnish with chives.
- Serve hot.
TANGY CRAB FRIED RICE
A great snack that will help refuel your body
Provided by seafoodandeatit
Time 25m
Yield Serves 1
Number Of Ingredients 12
Steps:
- Heat the oil in a wok or frying pan until.
- Add the chili, spring onion, garlic and ginger and fry until fragrant.
- Add the rice, peas, egg, crab and pak choi then warm through for 1 or 2 minutes.
- Remove from the heat and stir through the basil and lime.
- Spoon immediately into a bowl and garnish with a little basil and spring onion.
CRAB FRIED RICE
As a young chef just starting out in New York, I had limited time and money. One of my favorite things to do on my rare days off was to Rollerblade down to Chinatown and explore the amazing ingredients in the markets. While I was there, I would usually get a bowl of fried rice, which was warm, comforting, and filling. In those days, I couldn't afford to get it with a luxe ingredient like crab--I added that later on. By including it in a simple bowl of fried rice, I'm reminded how one special ingredient can make an ordinary dish extraordinary.
Provided by Marcus Samuelsson
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large skillet over medium heat. When it shimmers, add the garlic, ginger, lemongrass, curry leaves, sausage, and curry powder and cook, stirring, for 5 minutes, or until very fragrant.
- Add the rice to the skillet and stir until all the rice is separated into grains. Cook, stirring occasionally, until the rice is hot, 2 to 3 minutes.
- Combine the soy sauce, sambal oelek, sugar, and a pinch each of salt and pepper in a small cup, then add it to the rice. Cook, stirring, for another minute.
- Pour the eggs over the rice and let them sit for about a minute. Stir the eggs into the rice and turn off the heat (you're not making scrambled eggs; you just want the eggs to make the rice creamy).
- Fold in the scallions and half of the crabmeat. Let sit for another minute. Taste the rice and season it with salt and pepper or more soy sauce.
- Spoon the rice onto a platter. Scatter the remaining crab and the cilantro over the top and garnish with the lime wedges. Set out a plate of lettuce leaves so you can spoon rice into the leaves, wrap, and enjoy.
FRIED RICE WITH CRAB
Steps:
- Mince garlic with salt. Heat oil in a wok and fry garlic until fragrant and beginning to colour. Crack in the egg, allowing the white to firm before scrambling. Add rice and turn down the heat. Fry gently, mixing and tossing. Season with pepper, sugar and light soy sauce: the rice should be well seasoned, but not too salty. Add spring onions and, after a moment, the crabmeat, reserving a little to sprinkle over the finished dish, along with coriander.
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- Measure 350 grams (about 12 ounces) of cooked jasmine rice. For this dish, the rice should be slightly dry and using leftover rice that's been refrigerated works very well. Heat 1 tablespoon of sesame oil in a frying pan, wok or skillet over medium-high heat. Add in the egg and swirl to spread around the pan. Cook the sheet of egg until cooked through, then break it into pieces. Season with salt. Transfer to a bowl and set aside.
- Add another tablespoon of sesame oil to the same skillet. Add in minced ginger and garlic. Cook for 1-2 minutes, until fragrant and aromatic.
- Add the chopped lettuce to the pan and cook until slightly wilted. Add in the crab and warm through.
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- In a shallow plate, mix rice with ½ teaspoon salt and 1½ teaspoon of oil. While doing this, use your fingers to break up the rice.
- Place a wok or pan over medium heat and add about 1 teaspoon of oil. Then add the beatened eggs, swirl and scramble briefly and remove from the heat while the eggs are still soft and a little runny. Transfer to a plate and set aside.
- Heat another teaspoon oil in the same pan and add the white parts of scallions. Sauté briefly until fragrant, then add half of the garlic and also sauté briefly until fragrant.
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- Heat 1 tablespoon of the peanut oil in a wok or large, non-stick saute pan over high heat. Use your hottest burner, too. The second the oil begins to smoke, pour in the beaten eggs and swirl them around in the pan to coat it in a thin layer. Let this cook for a couple seconds, then use a spatula or wooden spoon to break it up into pieces. Tip it out of the pan and into a bowl. Set aside.
- Wipe the inside of the wok with a paper towel and add the remaining peanut oil. Let this heat up for a minute or so, but don't let it smoke. Add the chopped green onions, ginger, lemongrass and chiles and stir-fry for 30 seconds to 1 minute over high heat.
- Add the rice, crabmeat, pineapple, cooked eggs and fish sauce and stir-fry for 2 minutes. Now let the mixture cook undisturbed for 1 minute; this gives it a little color. Toss well and repeat the process for 1 more minute. Turn off the heat and mix in the cilantro.
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- Loosen the overnight rice with your hand or a spoon so there are no lumps. Combine the cut chilies and fish sauce in a small saucer. Set aside.
- Heat up a wok on high heat. When the wok is fully heated, add 2 tablespoons oil. When the oil is fully heated, add the garlic and stir-fry until light brown or aromatic. Add the rice into the wok and use the spatula to toss and stir the rice around. Add the light soy sauce and fish sauce, continue to stir and combine well with the rice.
- Use your spatula and push all the rice to one side of the wok. Add the remaining 1/2 tablespoon oil in the wok and add in the beaten eggs. Leave the eggs to cook and set a little bit. Use the spatula to fold the rice on top of the eggs. Wait for about 1 minute, and then continue to stir and break the eggs into smaller pieces and make sure that they are nicely distributed in the rice.
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- Cook bacon in a 12-inch skillet over medium-high, turning often, until nicely browned and crisp (adjusting heat as needed to prevent burning), about 8 minutes. Transfer bacon to a small bowl using a slotted spoon, and set aside. Reserve drippings in skillet.
- Add 2 tablespoons of the oil to drippings in skillet. Add onion, bell pepper, celery, garlic, and white parts of scallions. Cook over medium-high, tossing often, until vegetables are fragrant and tender, 2 to 3 minutes.
- Add crabmeat to skillet, and cook, tossing occasionally, until crabmeat is lightly browned, about 5 minutes. Add cooked rice, salt, black pepper, and remaining 2 tablespoons oil. Cook, tossing often, until rice is hot and all ingredients are combined evenly, about 4 minutes.
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- Heat the sesame oil in a well-seasoned wok or large nonstick skillet over medium-high heat. Swirl to coat the pan. Add the garlic, onion, and ginger until fragrant, about 2 minutes. Add in the carrots, peas and cauliflower rice and cook, stirring another 2 minutes.
- Add in the liquid aminos or soy sauce, sesame oil, fish sauce, and pepper and cook, stirring often, for 2 to 3 minutes. Push the vegetables off to the side of the wok or pan. Add the beaten eggs to the open side and cook until scrambled. Gently toss the scrambled eggs and crab meat into the veggies.
- Meanwhile, in a separate frying pan, fry the two large eggs until sunny-side up. Place the fried eggs over the fried rice and drizzle with sriracha sauce, if desired. Garnish with the scallions and sesame seeds, and serve immediately.
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