Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Emily Nabors Hall
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
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
