Time 30m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Prepare Spanish rice mix per the package instructions omitting the tomatoes. While rice cooks, sauté onions and bell peppers in a small amount of olive oil until soft and lightly caramelized. Add imitation crab, shrimp, and salad shrimp. Cook just until raw shrimp becomes opaque. Sprinkle mixture with half a teaspoon or so of Old Bay Seasoning. Combine cooked rice and seafood mixture. Add more Old Bay Seasoning, salt and pepper to taste. Enjoy!
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.)
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.
Time 25m Yield 4 servings Number Of Ingredients 6 Steps:
Bring broth to boil in small saucepan. Stir in rice; cover. Remove from heat; let stand 5 min. Fluff with fork. Beat eggs in large bowl. Add crabmeat, cheese and rice; mix lightly. Shape into 8 patties. Let stand 5 min. Melt butter in large skillet on medium heat. Add crab patties; cook 5 min. on each side or until heated through and lightly browned on both sides.
Time 1h35m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Wash live crabs under the tap using a toothbrush to wash sand from under band and from between toes until completely clean. Turn crab with eyes away,upside down,slipping a blunt knife (a butter knife is ideal) between the shell’s seam,push upward to seperate the crab’s shell in two. Be careful not to push the knife too far (the gall sac is in the direct path of the knife!). Pull apart. Scoop the fat from both sides of the shell into a bowl using the knife or a spoon. Discard the empty half shell,band,mouth,gills and all other remaining internal organs,leaving behind the toes. Break the two segments in half by holding each half securely and snapping apart. This can also be done by chopping the segment with a cleaver. Wash the toe segments under the tap and put them in the bowl with the fat. This process is to be repeated until each crab is processed. Place a large pot over medium high heat, adding the vegetable/corn oil. Allow the oil to heat until a drop of water sizzles when dripped in the oil. Add onion,green pepper,salt,black pepper,seasoned salt,thyme,scotch bonnet and stir. Saute ingredients until onion is transparent, stirring constantly,about 3 to five minutes. Add crab fat and segments, saute, stirring constantly until fat is liquid, about 7 minutes. Add tomato paste, stir ingredients together for another 5 minutes. Add water. Stir ingredients with the water,taste, adjust salt to taste,bring to a slow simmer. Gently pour rice into pot, stirring slowly to ensure even distribution of the rice in the liquid. Turn heat down to low and cover pot with a tight-fitting lid to prevent steam from escaping. Foil can be used under the lid to prevent the steam escaping. Cook for about 20-25 minutes or until all of the liquid is absorbed. Do not lift lid while cooking. Turn heat off and let rice stand covered for 10-15 minutes or until liquid is absorbed. Fluff and serve hot.
Time 40m Yield 4 Number Of Ingredients 8 Steps:
Combine water, wild rice mix, contents of seasoning packet, and 1 tablespoon butter in a medium saucepan. Stir well and bring to a boil. Reduce heat to low or medium-low, cover, and simmer until water is absorbed, about 25 minutes. While rice is cooking, melt remaining 1 tablespoon butter in a large frying pan over low heat. Add onion and cook until translucent, 8 to 10 minutes. Add beans and corn; cook, stirring often, until heated through, about 5 minutes. Add imitation crab and season with pepper. Saute until imitation crab is warm, 3 to 5 minutes. Mix cooked rice into the crab mixture and serve immediately.
