Donna Hanover Crab Over Rice Recipes

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BAHAMIAN CRAB N' RICE



Bahamian Crab N' Rice image

Everyone whose ever heard about the Bahamas thinks about conch. We were once called the conch isles. However, it is little known fact that conch is the most perennial dish, not the the national dish! The most important part of the national dish of the Bahamas. Eaten almost everyday with Steamed Nassau Grouper,coleslaw and fried plaintain especially between the months of June and August. This recipe will prove challenging for those unfamiliar with how to prepare the land crabs.... but it tastes like manna ... intensely delectable experience for your tastebuds!

Provided by KCBlair

Categories     Crab

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 12

5 white land crabs or 7 black land crabs, cleaned, segmented, fat removed
1 tablespoon vegetable oil or 1 tablespoon corn oil
1 large white onions or 1 yellow onion, finely diced
1/2 small green pepper, seeded and finely diced
2 1/2 tablespoons dried thyme
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1 teaspoon seasoning salt
1/2 scotch bonnet peppers, finely chopped with (optional) or 1/2 with out seeds (optional)
1/2 cup tomato paste
5 cups hot water
2 cups parboiled long-grain rice or 2 1/2 cups long-grain rice

Steps:

  • Wash live crabs under the tap using a toothbrush to wash sand from under band and from between toes until completely clean.
  • Turn crab with eyes away,upside down,slipping a blunt knife (a butter knife is ideal) between the shell's seam,push upward to seperate the crab's shell in two.
  • Be careful not to push the knife too far (the gall sac is in the direct path of the knife!).
  • Pull apart.
  • Scoop the fat from both sides of the shell into a bowl using the knife or a spoon.
  • Discard the empty half shell,band,mouth,gills and all other remaining internal organs,leaving behind the toes.
  • Break the two segments in half by holding each half securely and snapping apart.
  • This can also be done by chopping the segment with a cleaver.
  • Wash the toe segments under the tap and put them in the bowl with the fat.
  • This process is to be repeated until each crab is processed.
  • Place a large pot over medium high heat, adding the vegetable/corn oil.
  • Allow the oil to heat until a drop of water sizzles when dripped in the oil.
  • Add onion,green pepper,salt,black pepper,seasoned salt,thyme,scotch bonnet and stir.
  • Saute ingredients until onion is transparent, stirring constantly,about 3 to five minutes.
  • Add crab fat and segments, saute, stirring constantly until fat is liquid, about 7 minutes.
  • Add tomato paste, stir ingredients together for another 5 minutes.
  • Add water.
  • Stir ingredients with the water,taste, adjust salt to taste,bring to a slow simmer.
  • Gently pour rice into pot, stirring slowly to ensure even distribution of the rice in the liquid.
  • Turn heat down to low and cover pot with a tight-fitting lid to prevent steam from escaping. Foil can be used under the lid to prevent the steam escaping.
  • Cook for about 20-25 minutes or until all of the liquid is absorbed.
  • Do not lift lid while cooking.
  • Turn heat off and let rice stand covered for 10-15 minutes or until liquid is absorbed.
  • Fluff and serve hot.

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

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.

PORK AND SWEET POTATOES OVER RICE



Pork and Sweet Potatoes over Rice image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 15

1 tablespoon cornstarch
2 tablespoons brown sugar
3 tablespoons tamari
2 tablespoons sherry
3/4 cup pineapple juice
1/2 teaspoon dry ground ginger
1/2 teaspoons granulated garlic
3 tablespoons canola oil
1 pound pork tenderloin, cut into a 1/2 by 3-inch julienne
1 medium yellow onion, peeled and cut into 1/4-inch julienne
1 large sweet potato (about 1 1/2 pounds), peeled and cut into 3/8 by 3-inch julienne
1 large sweet red pepper, ribs, and seeds removed, cut into 3/8 by 3-inch julienne
1/2 pound snowpea, trimmed
4 scallions, trimmed and sliced into 1/4-inch diagonals
Cooked white rice

Steps:

  • In a small bowl, mix cornstarch and brown sugar together. Then add tamari, sherry, pineapple juice, ginger, and granulated garlic, and mix well. Set aside.
  • In a large saute pan, heat oil over medium high heat. Saute pork, browning on all sides. When browned, remove with slotted spoon and set aside. In same pan and oil, saute yellow onion until golden brown. Add sweet potatoes and sweet peppers to sauteed onions and continue to saute an additional 3 to 4 minutes, until vegetables begin to soften. Add additional oil if necessary.
  • Add sauteed pork and snow peas to sauteed vegetables in pan. Stir cornstarch mixture to blend and pour over pork and vegetable mixture. Cook over medium heat stirring frequently, until sauce thickens, becomes glossy, and coats the pork and vegetables. Add scallions and toss to combine.
  • Serve over cooked white rice.

CRAB AND RICE CASSEROLE



Crab And Rice Casserole image

Make and share this Crab And Rice Casserole recipe from Food.com.

Provided by Miss Diggy

Categories     Lunch/Snacks

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/2 lbs crab (imitation will do too)
1/2 cup green onion
3 cups cooked rice
1 1/2 cups mayonnaise
1 (10 ounce) package peas

Steps:

  • Mix all ingredients together and put in refrigerator overnight.
  • Bake at 350 for one hour.

Nutrition Facts : Calories 734.8, Fat 31.6, SaturatedFat 4.7, Cholesterol 123.2, Sodium 1132.2, Carbohydrate 74.2, Fiber 4.6, Sugar 10.1, Protein 37.7

SHRIMP AND CRAB MEAT WITH RICE



Shrimp and Crab Meat With Rice image

Make and share this Shrimp and Crab Meat With Rice recipe from Food.com.

Provided by Eric R.

Categories     Healthy

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon granulated garlic
2 1/2 cups chicken broth
1/4 cup flour
3 tablespoons lemon juice
1/8 teaspoon cayenne pepper (to taste)
2 teaspoons Tabasco sauce
1 1/2 lbs shrimp, peeled and deveined
1 1/2 lbs lump crabmeat
1/4 cup green onion, chopped
1/4 cup fresh parsley or 1 1/2 tablespoons dried parsley
3 cups cooked basmati rice or 3 cups brown rice

Steps:

  • In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
  • Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
  • Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
  • Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
  • Serve over rice.

BELLA DONNA



Bella Donna image

Provided by Food Network

Categories     beverage

Time 15m

Yield 1 serving

Number Of Ingredients 10

2 ounces bourbon (recommended: Maker's Mark)
1/2 ounce fresh lemon juice
1/2 ounce fresh orange juice
1/2 ounce Sugar Gum, recipe follows
2 dashes bitters (recommended: Peychaud's)
Ice cubes, for shaking
Pinch fresh mint
Shaved ice
4 muddled blackberries
1/2 cup fine sugar

Steps:

  • Add the bourbon, juices, Sugar Gum and bitters to a metal cocktail shaker. Top with ice cubes, seal and shake vigorously.
  • Fill a small mason jar with ice cubes and fresh mint. Strain the liquid over the ice and stir. Top with shaved ice. Garnish with the muddled blackberries.
  • In small saucepan, combine the sugar and 1/2 cup water. Bring to a boil and stir until combined. Cool, bottle and store until use.

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