Recipe courtesy of Sallie Ann Robinson
Ol' Fuskie Fried Crab Rice
- Level: Easy
- Yield: about 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 428
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 43
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 29
- Cholesterol
- 135
- Sodium
- 821
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
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
- Measure the dry rice; then rinse and drain it several times. Put it the rice, water, and salt in a medium pot. Cover, bring to a boil, and simmer until the rice is done and the water is absorbed, about 20 minutes or more.
- 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 and heat. Add the celery, bell pepper, and onion. Stir-fry until the onions are clear; then add the crab and cook until the crab begins to brown, another 5 to 10 minutes. 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'd like a meatier mixture, just use more crab and less rice.)