Lowcountry Crab Rice

This dish makes a fresh and light entree or a great side dish to a steak for a fun surf ‘n’ turf option.

Total Time: 10 min  Prep Time: 5 min  Cook Time: 5 min  Yield: 1 Serving 

Ingredients

  • 2 tbsp. Extra Virgin Olive Oil

  • 6 oz. Picked Lump and Claw Crabmeat (fresh or canned)

  • 1 stalk Celery

  • 1/2 Bell Pepper, (white pulp removed)

  • 1/2 small Onion

  • 2 tbsp. Butter, plus 1 tbsp.

  • 1/2 cup Cooked Rice

  • 1 tbsp. Water

  • 1/4 tsp. Salt, plus 1/4 tsp.

  • 2 tbsp. Cooked Bacon pieces

  • 1 tbsp. Fresh Lemon Juice

  • 1/2 tsp. Worcestershire sauce

  • 1/2 tsp. Tabasco sauce

  • 1 tsp. Sesame (Benne) Seeds

  • 1/2 cup Cooked Okra (fresh or frozen), ringed

Tools You'll Need

  • Large electric skillet
  • Rubber spatula
  • Cutting board and knife

Instructions

  • Heat oil in the electric skillet on moderately high heat (8).
  • Add crabmeat, stir with spatula, cook until golden brown, 3-4 minutes.
  • Dice the celery, pepper and onion very small and add to the pan. Add butter and stir with spatula. About 2 minutes.
  • Add water to cool down the pan if it starts to burn.
  • Add 1/2 teaspoon of salt, continue stirring.
  • Stir in bacon pieces and cook 1 minute.
  • Stir in the rice and add the remaining 1/2 tsp. of salt.
  • Stir in the Worcestershire, lemon juice, Tabasco sauce and sesame seeds and remaining tablespoon of butter.
  • Stir in the okra and cook through, 2-3 minutes.
  • Serve immediately.