Crab rice
5
Points®
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
⅓ cup(s), chopped, chopped
Scallions
2 medium, sliced, white and green parts separated
Bell pepper
⅓ cup(s), green, chopped
Kosher salt
2 pinch(es)
Black pepper
2 pinch(es), coarsely ground
Unsalted butter
1 tsp
Uncooked lump crabmeat
½ pound(s), (preferably blue crab)
Cooked medium grain brown rice
3 cup(s)
Lemon
1 item(s), medium, 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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