Crabby Carolina Rice
- SERVINGS: 4
This dish was inspired by the crab boils of the mid and southern-Atlantic coast. Here, the requisite Old Bay Seasoning is lightly toasted to bring out is warm nuances. Although Maryland crabmeat might seem a natural choice, Marcia Keisel favors the sweeter, more reliably flavorful crabmeat from Maine.
- 1 1/2 cups Carolina or other long-grain white rice
- 1 tablespoon Old Bay Seasoning
- 2 1/2 tablespoons unsalted butter
- 14 ounces crabmeat, preferably Maine crab claw meat
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup chopped canned tomatoes, drained
- 1 teaspoon fresh lemon juice
- 2 scallions, thinly sliced
- 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.
A fruity white with refreshing acidity would echo the pairing of sweet crab and slightly tangy tomatoes. Look for a lime-scented Australian Riesling.
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