Crabby Carolina Rice

dicentra's Note:

Food & Wine. Serve with Chateau Ste Michelle Sauvignon Blanc or an Australian Riesling with citrus flavors.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 1/2 cups long-grain white rice
• 1 tablespoon Old Bay Seasoning
• 2 1/2 tablespoons unsalted butter
• 14 ounces crabmeat, preferably Maine crab claw meat
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup chopped canned tomato, drained
• 1 teaspoon fresh lemon juice
• salt
• 2 scallions, thinly sliced

Directions:

1. In a large saucepan of boiling water, cook the rice over moderately high heat, stirring occasionally, until tender, about 12 minutes.
2. Drain and spread on a baking sheet to cool.
3. In a large skillet, toast the Old Bay Seasoning over low heat until fragrant, about 40 seconds. Scrape the spice mixture into a small bowl and let cool. Melt the butter in the skillet.
4. Add the crabmeat and 1 teaspoon of the Old Bay Seasoning and cook over moderately high heat for 1 1/2 minutes, tossing gently with a spatula. Transfer to a plate.
5. Heat the oil in the skillet. Add the onion and cook over moderately low heat until softened, about 4 minutes.
6. Add the garlic and the remaining 2 teaspoons of Old Bay and cook, stirring, until fragrant, about 2 minutes.
7. Add the tomatoes and cook until dry, about 4 minutes.
8. Add the rice and cook over moderate heat, stirring, until heated through, about 3 minutes.
9. Add the crabmeat and lemon juice and cook, stirring, until hot. Season with salt and transfer to warmed bowls. Sprinkle the scallions over the rice and serve.