You may also like
Categories:
long grain white rice Bay seasoning butter crabmeat vegetable oil onion garlic tomato lemon juice salt scallions
Viewed: 49 - Published at: 4 years agoIngredients
- 1 12 cups long-grain white rice
- 1 tablespoon Old Bay Seasoning
- 2 12 tablespoons unsalted butter
- 14 ounces crabmeat, preferably Maine crab claw meat
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 12 cup chopped canned tomato, drained
- 1 teaspoon fresh lemon juice
- salt
- 2 scallions, thinly sliced
Method
- In a large saucepan of boiling water, cook the rice over moderately high heat, stirring occasionally, until tender, about 12 minutes.
- Drain and spread on a baking sheet to cool.
- 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.
- 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.
- Heat the oil in the skillet.
- Add the onion and cook over moderately low heat until softened, about 4 minutes.
- Add the garlic and the remaining 2 teaspoons of Old Bay and cook, stirring, until fragrant, about 2 minutes.
- Add the tomatoes and cook until dry, about 4 minutes.
- Add the rice and cook over moderate heat, stirring, until heated through, about 3 minutes.
- 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.
