Long as I can remember, crab rice was a monthly treat around our house. As I've raised my own family — sometimes near the water, sometimes not so near — I've cherished this dish and added a few touches of my own. If there's a picnic or a family gathering, I'll find a way to get some crabs. When I find folks with a dock, it's not long before I'll be asking them if I can set out a crab trap or two. Because as soon as someone tastes ol' Fuskie crab rice, they're likely to be asking me to make it.

My kids beg for crab rice all the time, and just like my mother did with us girls, I make them help me pick the crabs. We sit out on the porch or around the kitchen table, spread some newspapers and go to pickin'. The more hands we've got, the sooner we're ready to cook.

Ingredients

• 1 1/2 cups uncooked rice
• 2 1/4 cups warm water
• Pinch salt
• 2 strips bacon
• 1/4 cup vegetable oil
• 1 stalk celery, chopped
• 1 medium green bell pepper, chopped
• 1 medium onion, chopped
• 1 1/2 to 2 pounds crabmeat (lump or claw)
• 1 tablespoon garlic powder
• Salt and black pepper

Directions