⅓ cup(s), chopped, chopped
2 medium, sliced, white and green parts separated
Uncooked bell pepper(s)
⅓ cup(s), green, chopped
2 pinch(es), coarsely ground
½ pound(s), (preferably blue crab)
Cooked medium grain brown rice
1 item(s), cut into wedges, for serving (optional)
- Coat medium skillet with nonstick spray and heat over medium. Add onion, scallion whites, bell pepper, and pinch each of salt and black pepper and cook, stirring often, until softened, 5 to 7 minutes.
- Melt butter into vegetables. Scatter crab across skillet in single layer. Season with pinch each of salt and black pepper. Cook until crab is crispy on bottom, 2 to 3 minutes. Turn crab over and cook other side until crispy, about 2 minutes more.
- Fold in rice and cook, gently folding occasionally, until heated through, about 2 minutes. Garnish with scallion greens. Serve with lemon wedges (if using) for squeezing over top.
- Serving size: 1 cup