Ol Fuskie Fried Crab Rice Recipes

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CAJUN CRAB RICE



Cajun Crab Rice image

Recipe courtesy of "Louis Kemp Seafood Co.". I'm a sucker for easy food that tastes good too, so this recipe seems to be right up my alley. I have NOT tried this recipe, so feel free to add suggestions...

Provided by MrsKnox2016

Categories     Crab

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 ounces imitation crabmeat, diced
1/4 cup cajun marinade (or use a liberal amount of dry cajun seasoning)
1 tablespoon oil
1 cup onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 small tomatoes, diced
1/8 teaspoon red pepper (optional)
1 cup instant rice
1 cup water

Steps:

  • In a large skillet, heat oil to medium high.
  • Add onions and peppers and cook for 5 minutes until tender.
  • Stir in all other ingredients and bring to a boil.
  • Cover and remove from heat, let stand 5 minutes.

Nutrition Facts : Calories 205.8, Fat 4.5, SaturatedFat 0.7, Cholesterol 11.3, Sodium 482.7, Carbohydrate 31.9, Fiber 1.8, Sugar 3.3, Protein 9.5

OL' FUSKIE FRIED CRAB RICE



Ol' Fuskie Fried Crab Rice image

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.

Provided by mightyro_cooking4u

Categories     Crab

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.).

Nutrition Facts : Calories 604.3, Fat 20.3, SaturatedFat 3.8, Cholesterol 79.1, Sodium 1568, Carbohydrate 64.1, Fiber 2.3, Sugar 2.6, Protein 38.2

OL' FUSKIE FRIED CRAB RICE



Ol' Fuskie Fried Crab Rice image

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.

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield about 4 to 6 servings

Number Of Ingredients 11

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

Steps:

  • 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.)

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