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

Tools You'll Need

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

Ingredients

  • 2 tbsp. extra virgin olive oil
  • 6 oz. picked lump and claw crabmeat (fresh or canned)
  • 1 stalk celery
  • 1/2 bell pepper
  • 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

Instructions

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