Best Ol Fuskie Fried Crab Rice Recipes

OL' FUSKIE FRIED CRAB RICE

Ol' Fuskie Fried Crab Rice image

This is a recipe I found in GULLAH HOME COOKING, THE DAUFUSKIE WAY by Sallie Ann Robinson, foreword by Pat Conroy. Those of you who live in the Low Country of South Carolina know that there is a Dausfuskie Island. Pat Conroy wrote about this island in a book called,"The Water is Wide." It was also made into a movie. This recipe is bascially crab fried rice without the eggs or carrots and peas that you find in some fried rice. I haven't tried it yet, but when I do, I think I'll add the carrots and peas for color and more crab meat,because I like lots of meat. Note: I think that leftover rice will work.

Provided by mightyro_cooking4u

Categories Crab

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups uncooked rice
2 1/4 cups warm water
1 pinch salt
2 slices bacon
1/4 cup vegetable oil
1 stalk celery
1 medium green bell pepper, chopped
1 medium onion, chopped
1 1/2-2 lbs crabmeat (lump and claw)
1 tablespoon garlic powder
salt and black pepper

Steps:

Measure dry rice, then rinse and drain it several times. Put it, the warm water, and a pinch of salt in a medium pot. Cover, bring to a boil, and simmer 20 minutes or more, until the rice is done and the water is absorbed.
Fry the bacon until crispy in a 12-inch skillet; when the bacon is done, remove it from the pan, set aside, and crumble when cool.
Add the oil to the bacon fat in the skillet, heat, then add the celery, bell pepper, and onion.
Stir-fry until the onions are clear,then add the crab and cook another 5 to 10 minutes until the crab begins to brown.
Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste, and stir constantly until evenly combined.
Cover the mixture and simmer for at least 10 minutes. (If you like a meatier mixture, just use more crab and less rice.).

Nutrition Facts : Calories 604.3, Fat 20.3, SaturatedFat 3.8, Cholesterol 79.1, Sodium 1568, Carbohydrate 64.1, Fiber 2.3, Sugar 2.6, Protein 38.2

CAJUN CRAB RICE

Cajun Crab Rice image

Recipe courtesy of "Louis Kemp Seafood Co.". I'm a sucker for easy food that tastes good too, so this recipe seems to be right up my alley. I have NOT tried this recipe, so feel free to add suggestions...

Provided by MrsKnox2016

Categories Crab

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces imitation crabmeat, diced
1/4 cup cajun marinade (or use a liberal amount of dry cajun seasoning)
1 tablespoon oil
1 cup onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 small tomatoes, diced
1/8 teaspoon red pepper (optional)
1 cup instant rice
1 cup water

Steps:

In a large skillet, heat oil to medium high.
Add onions and peppers and cook for 5 minutes until tender.
Stir in all other ingredients and bring to a boil.
Cover and remove from heat, let stand 5 minutes.

Nutrition Facts : Calories 205.8, Fat 4.5, SaturatedFat 0.7, Cholesterol 11.3, Sodium 482.7, Carbohydrate 31.9, Fiber 1.8, Sugar 3.3, Protein 9.5

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

Ingredients

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.

CRAB FRIED RICE

Crab Fried Rice image

As a young chef just starting out in New York, I had limited time and money. One of my favorite things to do on my rare days off was to Rollerblade down to Chinatown and explore the amazing ingredients in the markets. While I was there, I would usually get a bowl of fried rice, which was warm, comforting, and filling. In those days, I couldn't afford to get it with a luxe ingredient like crab--I added that later on. By including it in a simple bowl of fried rice, I'm reminded how one special ingredient can make an ordinary dish extraordinary.

Provided by Marcus Samuelsson

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

6 tablespoons olive oil
4 garlic cloves, chopped
One 1/2-inch piece ginger, peeled and minced
2 stalks lemongrass, finely chopped (see Cook's Note)
4 fresh curry leaves (optional; see Cook's Note)
1/2 cup diced Chinese duck sausage or dry Spanish chorizo
2 teaspoons curry powder
2 cups cooked jasmine rice
1/4 cup soy sauce, plus more as needed
2 teaspoons sambal oelek (see Cook's Note)
Pinch of sugar
Kosher salt and freshly ground black pepper
4 large eggs, beaten
6 scallions, cut into 1/2-inch pieces
8 ounces jumbo lump crabmeat, picked over to remove any shell or cartilage
2 tablespoons chopped fresh cilantro
2 limes, quartered
Boston, Bibb, or iceberg lettuce

Steps:

Heat the olive oil in a large skillet over medium heat. When it shimmers, add the garlic, ginger, lemongrass, curry leaves, sausage, and curry powder and cook, stirring, for 5 minutes, or until very fragrant.
Add the rice to the skillet and stir until all the rice is separated into grains. Cook, stirring occasionally, until the rice is hot, 2 to 3 minutes.
Combine the soy sauce, sambal oelek, sugar, and a pinch each of salt and pepper in a small cup, then add it to the rice. Cook, stirring, for another minute.
Pour the eggs over the rice and let them sit for about a minute. Stir the eggs into the rice and turn off the heat (you're not making scrambled eggs; you just want the eggs to make the rice creamy).
Fold in the scallions and half of the crabmeat. Let sit for another minute. Taste the rice and season it with salt and pepper or more soy sauce.
Spoon the rice onto a platter. Scatter the remaining crab and the cilantro over the top and garnish with the lime wedges. Set out a plate of lettuce leaves so you can spoon rice into the leaves, wrap, and enjoy.