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.).
Time 55m Yield 8 to 12 servings Number Of Ingredients 17 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.
More about “ol fuskie fried crab rice recipes”
Time 35m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
In a large skillet, heat oil to medium high. Add onions and peppers and cook for 5 minutes until tender. Stir in all other ingredients and bring to a boil. Cover and remove from heat, let stand 5 minutes.
