Best Donna Hanover Crab Over Rice Recipes

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CRAB RICE



Crab Rice image

Walk into a Gullah restaurant and you're sure to find crab rice on the menu. It's our version of fried rice, and it is the perfect way to use up any leftover rice you may have. Succulent blue crab claw meat is what makes this dish so special. Serve it as a side or as a main dish.

Provided by Kardea Brown

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 17

2 cups chicken stock
1 cup uncooked long-grain rice, such as Carolina Gold, rinsed to remove the starch
1 stalk celery, cut into large pieces
1 clove garlic
1 large onion, cut into large pieces
1/2 green bell pepper, cut into large pieces
2 tablespoons unsalted butter, plus more if needed
1 tablespoon vegetable or canola oil
1 pound blue crab claw meat, picked through to remove any shells
2 generous pinches Miss Brown's House Seasoning, recipe follows
1 large tomato, diced (1 cup)
Chopped fresh parsley, for garnish
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Bring the chicken stock to a boil in a medium saucepan. Add the rice. Cover, then reduce the heat to low and simmer until the liquid is absorbed, 15 to 20 minutes. Remove from the heat, then fluff with a fork.
  • Meanwhile, pulse the celery, garlic, onion and bell pepper in a food processor until minced. Heat the butter and oil in a large cast-iron skillet over medium-high heat until the butter melts. Add the minced vegetables. Saute until the vegetables are tender, about 5 minutes.
  • Add the crab meat and House Seasoning. Cook until the crab meat has browned, about 5 minutes. Add additional butter, if the vegetables become too dry and begin to brown too quickly. Stir in the rice and tomato. Cover and simmer until the rice is fluffy, 5 more minutes. Uncover and sprinkle with parsley before serving.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

SHRIMP AND CRAB MEAT WITH RICE



Shrimp and Crab Meat With Rice image

Make and share this Shrimp and Crab Meat With Rice recipe from Food.com.

Provided by Eric R.

Categories     Healthy

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon granulated garlic
2 1/2 cups chicken broth
1/4 cup flour
3 tablespoons lemon juice
1/8 teaspoon cayenne pepper (to taste)
2 teaspoons Tabasco sauce
1 1/2 lbs shrimp, peeled and deveined
1 1/2 lbs lump crabmeat
1/4 cup green onion, chopped
1/4 cup fresh parsley or 1 1/2 tablespoons dried parsley
3 cups cooked basmati rice or 3 cups brown 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.

MULLIGATAWNY STEW OVER RICE



Mulligatawny Stew Over Rice image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onion
2 medium carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 teaspoons peeled and minced fresh ginger
1 pound cooked, cubed chicken
1 tablespoon curry powder
3 1/2 cups (two 14.5-ounce cans) reduced-sodium chicken broth
1 14-ounce can unsweetened coconut milk
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper to taste
2 cups instant rice, cooked

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onion, carrots, celery, garlic and ginger and cook, stirring, until the vegetables soften, about 3 minutes. Add the chicken and cook until golden brown, 3 to 5 minutes. Add the curry powder, stir to coat, and cook for 1 minute. Add the broth and coconut milk and simmer 4 minutes.
  • Remove from the heat, stir in the cilantro, and season with salt and pepper. Spoon the rice into bowls and top with the mulligatawny stew.

PORK AND SWEET POTATOES OVER RICE



Pork and Sweet Potatoes over Rice image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 15

1 tablespoon cornstarch
2 tablespoons brown sugar
3 tablespoons tamari
2 tablespoons sherry
3/4 cup pineapple juice
1/2 teaspoon dry ground ginger
1/2 teaspoons granulated garlic
3 tablespoons canola oil
1 pound pork tenderloin, cut into a 1/2 by 3-inch julienne
1 medium yellow onion, peeled and cut into 1/4-inch julienne
1 large sweet potato (about 1 1/2 pounds), peeled and cut into 3/8 by 3-inch julienne
1 large sweet red pepper, ribs, and seeds removed, cut into 3/8 by 3-inch julienne
1/2 pound snowpea, trimmed
4 scallions, trimmed and sliced into 1/4-inch diagonals
Cooked white rice

Steps:

  • In a small bowl, mix cornstarch and brown sugar together. Then add tamari, sherry, pineapple juice, ginger, and granulated garlic, and mix well. Set aside.
  • In a large saute pan, heat oil over medium high heat. Saute pork, browning on all sides. When browned, remove with slotted spoon and set aside. In same pan and oil, saute yellow onion until golden brown. Add sweet potatoes and sweet peppers to sauteed onions and continue to saute an additional 3 to 4 minutes, until vegetables begin to soften. Add additional oil if necessary.
  • Add sauteed pork and snow peas to sauteed vegetables in pan. Stir cornstarch mixture to blend and pour over pork and vegetable mixture. Cook over medium heat stirring frequently, until sauce thickens, becomes glossy, and coats the pork and vegetables. Add scallions and toss to combine.
  • Serve over cooked white rice.

BELLA DONNA



Bella Donna image

Provided by Food Network

Categories     beverage

Time 15m

Yield 1 serving

Number Of Ingredients 10

2 ounces bourbon (recommended: Maker's Mark)
1/2 ounce fresh lemon juice
1/2 ounce fresh orange juice
1/2 ounce Sugar Gum, recipe follows
2 dashes bitters (recommended: Peychaud's)
Ice cubes, for shaking
Pinch fresh mint
Shaved ice
4 muddled blackberries
1/2 cup fine sugar

Steps:

  • Add the bourbon, juices, Sugar Gum and bitters to a metal cocktail shaker. Top with ice cubes, seal and shake vigorously.
  • Fill a small mason jar with ice cubes and fresh mint. Strain the liquid over the ice and stir. Top with shaved ice. Garnish with the muddled blackberries.
  • In small saucepan, combine the sugar and 1/2 cup water. Bring to a boil and stir until combined. Cool, bottle and store until use.

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