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Photo of Crab rice by WW

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serving size: 1 cup

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