Best Crab And Shrimp Rice Recipes

SHRIMP AND CRAB MEAT WITH RICE

Steps:

• In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
• Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
• Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
• Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
• Serve over rice.

SHRIMP, CRAB, CRAWFISH, SAUSAGE, CORN AND DIRTY RICE CASSEROLE

Steps:

• First melt the butter in a Dutch oven over medium heat. Drop in the smoked sausage and cook until slightly browned. Stir in the shrimp and cook until they turn pink, about 3 minutes. Do not overcook the shrimp. Toss in the bell pepper and cook another 3 minutes until tender.
• Pour the water into the pot, stir everything and bring to a boil. Whisk in the dirty rice mix and return to a boil. When everything is fully combined, stir in the corn, shrimp soup, green onions, mushrooms and Kitchen Bouquet.
• At this stage, reduce the heat to low, cover the pot tightly, and simmer for about 25 minutes or until almost all of the liquid is evaporated.
• Fold in the crab meat and crawfish tails. Cover the pot, remove from the burner and let stand for about 5 minutes. Fluff the rice with a fork before serving.

CRAB AND SHRIMP RICE NOODLE SOUP

Steps:

• Pour the 3 1/2 quarts water into a 5- or 6-quart Dutch oven and bring to a rolling boil over high heat. Add the crab and cook, clean, and pick it as directed on page 322. Set the meat and the tomalley and fat aside. If you don't like the tomalley and fat, discard them along with the shell bits. Reserve 3 quarts (12 cups) of the cooking liquid for the broth.
• To rehydrate the dried shrimp, put them in a small saucepan with the 1 1/4 cups water, bring to a simmer over medium heat, and cook for 10 minutes, or until slightly soft. Drain the shrimp into a sieve placed over a bowl and let cool completely. Add the cooking liquid to the reserved crab cooking liquid.
• Put the cooled shrimp in a food processor and process to grind to a coarse texture. Add the crabmeat and tomalley and fat. Pulse 3 times to combine but not pulverize the crabmeat. Transfer to a bowl and mix in 1/2 teaspoon of the salt, 1 tablespoon of the fish sauce, and the egg whites. Set aside.
• In a large, wide pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, for about 3 minutes, or until fragrant and a bit soft. Add the tomatoes and their juices and the remaining 1 1/4 teaspoons salt and bring to a vigorous simmer. Cook, stirring frequently, for 10 to 12 minutes, or until most of the liquid has evaporated and the mixture is thick.
• Add the shrimp sauce, the remaining 1 tablespoon fish sauce, and the reserved cooking liquid. Bring to a boil over high heat, lower the heat to a gentle simmer, and cook for 30 minutes.
• Meanwhile, bring a large pot of water to a rolling boil, for reheating the noodles; ready the scallions and cilantro for assembling the bowls; and arrange the garnishes on a plate or put them in small dishes and put on the table.
• Keeping the broth at a gentle simmer, use a large spoon to slowly stir it in one direction, scraping the bottom of the pot. As you stir with one hand, use the other to pour in the egg mixture. Keep stirring, and as soon as the egg mixture floats to the top, remove the spoon. Let the broth cook undisturbed for 5 minutes. When small bubbles break the surface, the soup is done. The broth underneath will be golden and clear with some solids at the bottom. Lower the heat so the broth stays warm while you assemble the bowls.
• When the water has reached a boil, place a portion of the noodles on a vertical-handle strainer (or mesh sieve) and dunk the noodles in the boiling water. After 5 to 10 seconds, pull the strainer from the water, letting the water drain back into the pot. Empty the noodles into a bowl and repeat with the remaining portions, while proceeding to assemble each bowl.
• Use a slotted spoon to transfer an equal portion of the floater to each bowl, on top of the noodles. Bring the broth to a rolling boil, taste, and salt, if necessary. Ladle 2 cups broth into each bowl, distributing the hot liquid evenly. Top with the scallions and cilantro. Serve immediately with the garnishes. It is customary for diners to add some vegetables, torn herb leaves, and squeezes of fresh line. Anyone wanting a brinier bowl should mix in a dab of shrimp sauce, while heat seekers should add a little of the chile-garlic mix.
• Notes
• To split and curl water spinach stems, use only the hollow portion of the stems, removing all leaves and tender stems (save those for a stir-fry, page 178). Soak the stems in water for 5 minutes to make them easier to split. A knife is traditionally used to split the stems, but a water spinach splitter (dao che rau muong, literally "knife for splitting water spinach"), available at Vietnamese markets, works much better. The thin metal rod attached to the round plastic top contains a set of sharp blades arranged like wheel spokes. Slide the splitter into the stem and then push the stem through the blades until about 4 inches of split stem protrudes. Grab the split portion and pull on it to drag the remaining stem portion through the blades. Deposit the shreds in a bowl of cold water and let soak for 15 minutes to curl. Drain before using.
• For information on banana blossoms, see page 52. Simply remove some of the bracts, stack them, and then slice them. Soak for 10 minutes in 1 tablespoon of distilled white vinegar and water to cover. Then massage and drain them.

CRAB-AND-SHRIMP SPRING ROLLS IN RICE PAPER

Steps:

• To make the spring rolls, blanch the snow peas in boiling water for 1 minute. Drain and refresh under cold running water. Drain well and cut into fine julienne strips.
• Blanch the carrot in boiling water for 15 seconds, drain and refresh under cold running water.
• Place the snow peas, carrots, shrimp, crab meat, rice, jalapeno, garlic and ginger in a large bowl and toss. Add the lemon zest and juice and salt and toss to combine.
• Lay a large, clean cotton cloth or apron on a work surface. You will need 16 sheets of rice paper; discard any sheets that are cracked or have holes. Dip 1 sheet of rice paper in a bowl of warm water until it is pliable, about 15 seconds. Place on the cloth. Repeat with 3 more sheets of rice paper.
• Start with the first sheet of soaked rice paper and place 1/4 cup of the filling in a mound in the center. Fold the sides over the filling, then the ends, making a square package. Place the spring roll on a platter or in a shallow baking dish. Repeat until the filling is used. Cover with a damp cloth until ready to serve.
• To make the sauce, combine the sugar, nuoc mam, vinegar and water in a small saucepan. Place over medium heat and stir just until the sugar dissolves. Pour into a bowl and set aside at room temperature. (The rolls and sauce can be made several hours ahead.)
• To serve, spoon enough sauce onto 8 salad plates to cover just the bottom of the plate. Place 2 spring rolls in the center of each plate, turning them once in the sauce. Surround with the mesclun and then the mint leaves. Serve.

CRAB AND SHRIMP RICE

Steps:

• Cut the shrimp in half through the center, and season, with essence.
• In a large wok or large, non-stick skillet, heat the peanut and sesame oils over high heat.
• Add the garlic, ginger, 1/4 cup of the green onions and red pepper, and cook, stirring continuously so they do not burn.
• Add the onions, carrots, tasso and shrimp and continue to stir fry.
• When shrimp begin to turn pink, after about 30 seconds, add the rice and mix thoroughly.
• Add the soy sauce, sugar and black pepper, and stir to mix well.
• Cook for 1 to 2 minutes.
• Gently fold in the crabmeat and the cooked eggs and just heat through.
• Garnish with remaining 1/4 cup green onions, and serve.