Food and Recipes Grains Rice Sea Island Crab Fried Rice Recipe This recipe, adapted from cookbook author Sallie Ann Robinson, is a take on crab rice, a popular dish found throughout the Lowcountry and Sea Islands, particularly in Gullah Geechie communities. In Robinson's version, sweet crabmeat is paired with precooked rice, bacon, and sautéed vegetables to make a delicious dish that is truly more than the sum of its parts. Eat Crab Fried Rice as-is, top it with a fried egg, or serve it as a side along with other seafood dishes.From Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, & Other Sea Island Favorites. Copyright ©2003 by Sallie Ann Robinson. Used by permission of The University of North Carolina Press By Sallie Ann Robinson Sallie Ann Robinson Chef and culinary historian Sallie Ann Robinson is a sixth-generation Gullah born on Daufuskie Island in South Carolina and has dedicated herself to chronicling and sharing Gullah recipes, dialect, and folklore. Southern Living's editorial guidelines Published on October 5, 2019 Print Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Emily Nabors Hall Active Time: 30 mins Total Time: 30 mins Yield: 8 serves Ingredients 2 bacon slices, cut into 1-inch pieces 4 tablespoons vegetable oil, divided 1 cup chopped yellow onion (from 1 medium onion) 1 cup chopped green bell pepper (from 1 large pepper) 3/4 cup chopped celery (from 3 stalks) 1 tablespoon chopped garlic (from 3 garlic cloves) 1/2 cup chopped scallions, white and green parts separated (from 1 bunch) 1 pound fresh crabmeat, picked over 4 cups cooked long-grain white rice 1 1/2 teaspoons kosher salt 1/2 teaspoon black pepper 1/4 cup chopped fresh flat-leaf parsley Directions Cook bacon in a 12-inch skillet over medium-high, turning often, until nicely browned and crisp (adjusting heat as needed to prevent burning), about 8 minutes. Transfer bacon to a small bowl using a slotted spoon, and set aside. Reserve drippings in skillet. Add 2 tablespoons of the oil to drippings in skillet. Add onion, bell pepper, celery, garlic, and white parts of scallions. Cook over medium-high, tossing often, until vegetables are fragrant and tender, 2 to 3 minutes. Add crabmeat to skillet, and cook, tossing occasionally, until crabmeat is lightly browned, about 5 minutes. Add cooked rice, salt, black pepper, and remaining 2 tablespoons oil. Cook, tossing often, until rice is hot and all ingredients are combined evenly, about 4 minutes. Add parsley, green parts of scallions, and reserved bacon to skillet, and toss well to combine. Transfer crab fried rice to a serving platter, and serve hot or warm. Print