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Crabby Carolina Rice

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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 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.
Make Ahead The recipe can be prepared through Step 1 and refrigerated overnight.

Suggested Pairing

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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