I told you yesterday that crab was on sale, and well maybe I over purchased, but something good did come out of it. I believe I am now “one” with the seafood aisle. However, being one with any aisle in the grocery store may be a dangerous or at the very least expensive, thing to be but if something is on sale and it looks good, I get it and see what I can do with the ingredient. Before I forget, there are some ideas that in the process that may become recipes soon, mojito marinaded pork (cannot decide on what cut to use at this point) and, I know it may seem excessive but another form of stuffed cabbage. The cabbage of choice this time will be savoy and the filling finely chopped chicken and other goodies.
You know funny thing happens to me when I hear someone say things about food and this recipe is no different. I was flipping through channels the other day and I heard someone on the television say the words “crab rice”. I did not pause on the channel or go back to find out why they were saying crab rice but it planted a seed. Now to most people those two words would not conjure up any type of response except perhaps maybe revulsion or a “why in the world would anyone do that?” question. I am different, as can be attested by most people who know me, because my mind went straight to, ” I wonder what I could put in it? and how do I preserve the delicate flavor of the crab?”. The result of some deep thinking about it is this recipe (yes, yes, I do deep thinking about food, okay?) . Interesting note, the crab rice was also excellent cold on tomato slices with a bit of balsamic vinegar as a dressing. Who knew?! Now without further delay here is the recipe.
Not so Shabby Crab Rice
Gary Bechard – The Well Fed Cyclist
1 lb – Crab meat ( I used lump (it was on sale you know) but if your tastes extend to the less expensive use claw and back fin)
1/2 – Red bell pepper, diced small
1/2 – Green bell pepper, diced small
3 1/4 inch slices – Sweet onion, diced small
1 cup – Green onion greens, chopped (about ¼ inch pieces are good)
3 cloves – Garlic, diced fine
¾ cup – Diced mushrooms (I used a mixed mushroom blend that uses Cremini, Portabello and Shitake)
¾ cup – Parsley, fresh, chopped fine
1 cup (uncooked) – Wild and Basmati rice blend prepared according to the instructions (leave the rice on the firm side)
Note: I did not use instant or quick cooking rice for this recipe because it tends to get mushy
1 tsp – Lemon pepper
¾ tsp – Cayenne pepper
¾ tsp – Celery salt
Extra Virgin Olive Oil
Prepare the rice according to the package instructions using vegetable stock instead of water. You will want to make sure that the rice absorbs all of those nice flavors. Once this has been completed set this aside and begin to prepare the vegetables. Dice all vegetables before beginning because you will put them in the skillet according to their firmness. This will help you maintain the integrity of the vegetables. (And so they will actually look like vegetables when you are done.)
In a large skillet (mine is 12 inches across and 3 ½ inches deep), pour a couple of turns around the pan of the Extra Virgin Olive Oil and bring up to temperature remembering to keep the heat at around medium or lower because olive oil has a pretty low smoke point and you do not want to burn the oil. Once the oil is at temperature, add garlic, red and green peppers and the sweet onion and sauté until onions start to become translucent and peppers begin to soften (about 3 to 5 minutes). Next, add the mushrooms and continue to sauté those until they begin to get soft (about 1 to 2 minutes) and last add the green onion greens. Turning down the heat push the vegetables to the side of the pan and place the crab meat in the center and slowly work the vegetable mixture in to the crab until mixed thoroughly then season with lemon pepper, cayenne pepper, chopped parsley and celery salt. Fold mixture until seasoning coats the mixture evenly. (about 4 to 5 minutes) Once you have the crab mixture complete, take a large bowl and place rice and crab mixture in and fold together until crab and vegetables are evenly distributed. Put the mixture in a 9 X 13 baking dish and place in a 275 degree oven for 30 minutes.
The crab rice was served with steamed fresh broccoli as a side. One of the most interesting things about this dish is that it is very good cold over slices of fresh tomato with a light drizzle of balsamic vinegar.
The Well Fed Cyclist