Best 5 Mexican Crab And Rice Recipes

MAMACITA'S MEXICAN RICE

Steps:

• Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
• Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
• Stir peas and carrots into cooked rice; garnish with cilantro.

MEXICAN RICE

Steps:

• Blend vegetables, salt and stock or water together into a mostly smooth purée (a few small pieces of onion and pepper are fine).
• In a large skillet with a tightfitting lid, heat oil. Add rice and toast until it absorbs most of the oil and begins to smell nutty.
• Add blended ingredients, stir gently with a wooden spoon to prevent breaking up the rice too much and bring to a light boil. Cover, reduce heat to the lowest setting possible and cook undisturbed for 17 minutes. Let sit for another 10 minutes.

CRAB RICE

Steps:

• Bring the chicken stock to a boil in a medium saucepan. Add the rice. Cover, then reduce the heat to low and simmer until the liquid is absorbed, 15 to 20 minutes. Remove from the heat, then fluff with a fork.
• Meanwhile, pulse the celery, garlic, onion and bell pepper in a food processor until minced. Heat the butter and oil in a large cast-iron skillet over medium-high heat until the butter melts. Add the minced vegetables. Saute until the vegetables are tender, about 5 minutes.
• Add the crab meat and House Seasoning. Cook until the crab meat has browned, about 5 minutes. Add additional butter, if the vegetables become too dry and begin to brown too quickly. Stir in the rice and tomato. Cover and simmer until the rice is fluffy, 5 more minutes. Uncover and sprinkle with parsley before serving.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

BAHAMIAN CRAB N' RICE

Steps:

• Wash live crabs under the tap using a toothbrush to wash sand from under band and from between toes until completely clean.
• Turn crab with eyes away,upside down,slipping a blunt knife (a butter knife is ideal) between the shell's seam,push upward to seperate the crab's shell in two.
• Be careful not to push the knife too far (the gall sac is in the direct path of the knife!).
• Pull apart.
• Scoop the fat from both sides of the shell into a bowl using the knife or a spoon.
• Discard the empty half shell,band,mouth,gills and all other remaining internal organs,leaving behind the toes.
• Break the two segments in half by holding each half securely and snapping apart.
• This can also be done by chopping the segment with a cleaver.
• Wash the toe segments under the tap and put them in the bowl with the fat.
• This process is to be repeated until each crab is processed.
• Place a large pot over medium high heat, adding the vegetable/corn oil.
• Allow the oil to heat until a drop of water sizzles when dripped in the oil.
• Add onion,green pepper,salt,black pepper,seasoned salt,thyme,scotch bonnet and stir.
• Saute ingredients until onion is transparent, stirring constantly,about 3 to five minutes.
• Add crab fat and segments, saute, stirring constantly until fat is liquid, about 7 minutes.
• Add tomato paste, stir ingredients together for another 5 minutes.
• Add water.
• Stir ingredients with the water,taste, adjust salt to taste,bring to a slow simmer.
• Gently pour rice into pot, stirring slowly to ensure even distribution of the rice in the liquid.
• Turn heat down to low and cover pot with a tight-fitting lid to prevent steam from escaping. Foil can be used under the lid to prevent the steam escaping.
• Cook for about 20-25 minutes or until all of the liquid is absorbed.
• Do not lift lid while cooking.
• Turn heat off and let rice stand covered for 10-15 minutes or until liquid is absorbed.
• Fluff and serve hot.

CRAB AND RICE CASSEROLE

Steps:

• Mix all ingredients together and put in refrigerator overnight.
• Bake at 350 for one hour.