Prep 15 mins
Cook 40 mins
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.
- 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
- 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.).
This was not a winner at our house. Extremely fishy tasting. I think shrimp might have worked better. Appreciate the recipe but will not make again.