Crabby Carolina Rice

Name: Crabby Carolina Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters chopped canned tomatoes, drained; 397 grams crabmeat, preferably Maine crab claw meat; 2 garlic cloves, minced; 1 teaspoon fresh lemon juice; 1 Tbsp Old Bay Seasoning; 1 medium onion, finely chopped; 4 servings Salt; 2 scallions, thinly sliced; 3 Tbsps unsalted butter; 1 Tbsp vegetable oil; 355 milliliters Carolina or other long-grain white rice

Crabby Carolina Rice

Crabby Carolina Rice requires roughly 45 minutes from start to finish. One serving contains 204 calories, 19g of protein, and 11g of fat. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. It works well as a main course. It is a good option if you're following a gluten free and pescatarian diet. A mixture of onion, carolina, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

In a large saucepan of boiling water, cook the rice over moderately high heat, stirring occasionally, until tender, about 12 minutes.

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Water

Rice

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Sauce Pan

Drain and spread on a baking sheet to cool.

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Spread

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Baking Sheet

In a large skillet, toast the Old Bay Seasoning over low heat until fragrant, about 40 seconds. Scrape the spice mixture into a small bowl and let cool. Melt the butter in the skillet.

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Old Bay Seasoning

Butter

Toast

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Frying Pan

Bowl

Add the crabmeat and 1 teaspoon of the Old Bay Seasoning and cook over moderately high heat for 1 1/2 minutes, tossing gently with a spatula.

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Old Bay Seasoning

Crabmeat

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Spatula

Transfer to a plate.

Heat the oil in the skillet.

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Cooking Oil

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Frying Pan

Add the onion and cook over moderately low heat until softened, about 4 minutes.

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Onion

Add the garlic and the remaining 2 teaspoons of Old Bay and cook, stirring, until fragrant, about 2 minutes.

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Garlic

Add the tomatoes and cook until dry, about 4 minutes.

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Tomato

Add the rice and cook over moderate heat, stirring, until heated through, about 3 minutes.

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Rice

Add the crabmeat and lemon juice and cook, stirring, until hot. Season with salt and transfer to warmed bowls.

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Lemon Juice

Crabmeat

Salt

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Bowl

Sprinkle the scallions over the rice and serve.

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Green Onions

Rice

Make Ahead: The recipe can be prepared through Step 1 and refrigerated overnight.

Wine Recommendation: A fruity white with refreshing acidity would echo the pairing of sweet crab and slightly tangy tomatoes. Look for a lime-scented Australian Riesling, such as the 2000 Penfolds Eden Valley Reserve or the 2000 Wolf Blass Gold Label.

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Riesling

Tomato

Crab

Lime

Wine

Equipment

Ingredients

Servings:

118milliliters

chopped canned tomatoes, drained 397grams

crabmeat, preferably Maine crab claw meat 2

garlic cloves, minced 1teaspoon

fresh lemon juice 1Tbsp

Old Bay Seasoning 1medium

onion, finely chopped 4servings

Salt 2

scallions, thinly sliced 3Tbsps

unsalted butter 1Tbsp

vegetable oil 355milliliters

Carolina or other long-grain white rice

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.