Welcome x Crab Rice

What going on Yall Boi?

We’re gonna try something new! I’ll be dropping random recipes, some published, some not, and other random things. To get us started, let’s make one of my favorite Lowcountry dishes: crab rice.

To me, crab rice is one of the most underrated, well-kept, and well-loved recipes from out of the Lowcountry, the geographic and cultural region comprising South Carolina’s coast and the Sea Islands. Everyone has their own way of doing it, but it’s always recognizable no matter where it’s served.

Using Sallie Ann Robinson’s recipe for her “Ol’ Fuskie Fried Crab Rice” as a base, I made my own version of the crab rice I grew up eating, and I presented this recipe for the Smithsonian Institute alongside Gullah Geechee Chef, friend, and mentor, BJ Dennis. I hope you enjoy, and get ready for more soon <3

Recipe:

Serves 2 for a full meal or 4 sides

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Ingredients

1 cup long-grain white rice, uncooked
2 cups water
Small pinch of salt
2-3 strips thick-cut bacon, diced
1 stalk celery, diced
1/2 bell pepper, any color, diced
1 small onion, diced
1 pound crabmeat, cooked (lump preferred, but any will do)
Garlic powder, onion powder, salt, and black pepper to taste

Preparation

Rinse the dry rice under cool water 3 to 4 times and drain. Put the rinsed rice into a small pot, cover with 2 cups of water, add a pinch of salt, and bring to a boil. Turn the heat to low, cover the pot, and let the rice cook undisturbed for 20 minutes. Remove from heat, crack the lid of the pot so that the rice can stop cooking, and set aside.

In a small skillet, fry the bacon pieces over medium-low heat until all of the fat is rendered and bacon is crispy, about 3 to 5 minutes. Carefully remove the bacon pieces and set them aside. Reserve the rendered fat in the pan.

Over medium heat, add celery, bell pepper, and onion to the pan with the bacon fat and sauté until vegetables have softened and onions are translucent, about 5 minutes. Then add crabmeat and cook for an additional 5 to 10 minutes, until crab has begun to crisp.

Add the cooked rice, bacon, and seasonings to the pan with the vegetables. Incorporate all ingredients until evenly mixed, turn to low, and let cook for an additional 5 to 10 minutes. Serve hot and enjoy!