Crabby Carolina Rice

• FAST
• STAFF-FAVORITE

Ingredients

1. 1 1/2 cups Carolina or other long-grain white rice
2. 1 tablespoon Old Bay Seasoning
3. 2 1/2 tablespoons unsalted butter
4. 14 ounces crabmeat, preferably Maine crab claw meat
5. 1 tablespoon vegetable oil
6. 1 medium onion, finely chopped
7. 2 garlic cloves, minced
8. 1/2 cup chopped canned tomatoes, drained
9. 1 teaspoon fresh lemon juice
10. Salt
11. 2 scallions, thinly sliced

1. 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.
2. 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.
3. 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.