
Crab rice
5
Point(s)
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
If you are trying to find a way to use up leftover rice, look no further than this easy weeknight dinner that combines two popular Lowcountry ingredients: crab and rice. For the best texture and flavor, let the crab cook in the butter until it gets crispy. A simply dressed green salad is all you need to complete the meal. The lemon wedges brighten the finished dish, and look pretty when served alongside the rice.
Ingredients
Cooking spray
2 spray(s)
Uncooked onion(s)
⅓ cup(s), chopped, chopped
Uncooked scallion(s)
2 medium, sliced, white and green parts separated
Uncooked bell pepper(s)
⅓ cup(s), green, chopped
Kosher salt
2 pinch(es)
Black pepper
2 pinch(es), coarsely ground
Unsalted butter
1 tsp
Lump crabmeat
½ pound(s), (preferably blue crab)
Cooked medium grain brown rice
3 cup(s)
Lemon(s)
1 item(s), cut into wedges, for serving (optional)