Best 2 Ol Fuskie Fried Crab Rice Recipes

Seafood lovers, gather around! Embark on a culinary journey to the coast of South Carolina with the delectable Ol' Fuskie Fried Crab Rice. This iconic dish combines the flavors of the sea and land, featuring succulent crab meat, fluffy rice, and a medley of aromatic spices. As the main attraction, the fried crab bursts with a crispy exterior and tender, juicy interior. The rice, infused with the essence of the crab and a blend of herbs, becomes a delightful canvas for each savory bite. Get ready to tantalize your taste buds with this classic recipe, along with variations that cater to different preferences and dietary needs. Dive into the authentic Ol' Fuskie Fried Crab Rice experience, explore a vegetarian alternative with the Crabless Fried Rice, and satisfy your cravings for a flavorful side dish with the Steamed Jasmine Rice. Let's get cooking!

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OL' FUSKIE FRIED CRAB RICE

Ol' Fuskie Fried Crab Rice image

This is a recipe I found in GULLAH HOME COOKING, THE DAUFUSKIE WAY by Sallie Ann Robinson, foreword by Pat Conroy. Those of you who live in the Low Country of South Carolina know that there is a Dausfuskie Island. Pat Conroy wrote about this island in a book called,"The Water is Wide." It was also made into a movie. This recipe is bascially crab fried rice without the eggs or carrots and peas that you find in some fried rice. I haven't tried it yet, but when I do, I think I'll add the carrots and peas for color and more crab meat,because I like lots of meat. Note: I think that leftover rice will work.

Provided by mightyro_cooking4u

Categories Crab

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups uncooked rice
2 1/4 cups warm water
1 pinch salt
2 slices bacon
1/4 cup vegetable oil
1 stalk celery
1 medium green bell pepper, chopped
1 medium onion, chopped
1 1/2-2 lbs crabmeat (lump and claw)
1 tablespoon garlic powder
salt and black pepper

Steps:

Measure dry rice, then rinse and drain it several times. Put it, the warm water, and a pinch of salt in a medium pot. Cover, bring to a boil, and simmer 20 minutes or more, until the rice is done and the water is absorbed.
Fry the bacon until crispy in a 12-inch skillet; when the bacon is done, remove it from the pan, set aside, and crumble when cool.
Add the oil to the bacon fat in the skillet, heat, then add the celery, bell pepper, and onion.
Stir-fry until the onions are clear,then add the crab and cook another 5 to 10 minutes until the crab begins to brown.
Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste, and stir constantly until evenly combined.
Cover the mixture and simmer for at least 10 minutes. (If you like a meatier mixture, just use more crab and less rice.).

Nutrition Facts : Calories 604.3, Fat 20.3, SaturatedFat 3.8, Cholesterol 79.1, Sodium 1568, Carbohydrate 64.1, Fiber 2.3, Sugar 2.6, Protein 38.2

CRAB FRIED RICE

Crab Fried Rice image

As a young chef just starting out in New York, I had limited time and money. One of my favorite things to do on my rare days off was to Rollerblade down to Chinatown and explore the amazing ingredients in the markets. While I was there, I would usually get a bowl of fried rice, which was warm, comforting, and filling. In those days, I couldn't afford to get it with a luxe ingredient like crab--I added that later on. By including it in a simple bowl of fried rice, I'm reminded how one special ingredient can make an ordinary dish extraordinary.

Provided by Marcus Samuelsson

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

6 tablespoons olive oil
4 garlic cloves, chopped
One 1/2-inch piece ginger, peeled and minced
2 stalks lemongrass, finely chopped (see Cook's Note)
4 fresh curry leaves (optional; see Cook's Note)
1/2 cup diced Chinese duck sausage or dry Spanish chorizo
2 teaspoons curry powder
2 cups cooked jasmine rice
1/4 cup soy sauce, plus more as needed
2 teaspoons sambal oelek (see Cook's Note)
Pinch of sugar
Kosher salt and freshly ground black pepper
4 large eggs, beaten
6 scallions, cut into 1/2-inch pieces
8 ounces jumbo lump crabmeat, picked over to remove any shell or cartilage
2 tablespoons chopped fresh cilantro
2 limes, quartered
Boston, Bibb, or iceberg lettuce

Steps:

Heat the olive oil in a large skillet over medium heat. When it shimmers, add the garlic, ginger, lemongrass, curry leaves, sausage, and curry powder and cook, stirring, for 5 minutes, or until very fragrant.
Add the rice to the skillet and stir until all the rice is separated into grains. Cook, stirring occasionally, until the rice is hot, 2 to 3 minutes.
Combine the soy sauce, sambal oelek, sugar, and a pinch each of salt and pepper in a small cup, then add it to the rice. Cook, stirring, for another minute.
Pour the eggs over the rice and let them sit for about a minute. Stir the eggs into the rice and turn off the heat (you're not making scrambled eggs; you just want the eggs to make the rice creamy).
Fold in the scallions and half of the crabmeat. Let sit for another minute. Taste the rice and season it with salt and pepper or more soy sauce.
Spoon the rice onto a platter. Scatter the remaining crab and the cilantro over the top and garnish with the lime wedges. Set out a plate of lettuce leaves so you can spoon rice into the leaves, wrap, and enjoy.

Tips:

Choose high-quality ingredients: Use fresh, local seafood whenever possible. Look for crabs that are lively and have a sweet, briny smell.
Prepare your crabs properly: Before cooking, clean the crabs by removing the gills and entrails. You can also remove the claws and legs if desired.
Use a well-seasoned cast iron skillet: A well-seasoned cast iron skillet will help to evenly distribute the heat and prevent the crab rice from sticking.
Don't overcrowd the skillet: When cooking the crab rice, don't overcrowd the skillet. This will prevent the rice from cooking evenly.
Cook the rice until it is tender: Cook the rice according to the package directions, or until it is tender and fluffy.
Add the crab and other ingredients: Once the rice is cooked, add the crab, vegetables, and seasonings. Cook until the crab is heated through.
Serve immediately: Ol' Fuskie Fried Crab Rice is best served immediately, while it is still hot and crispy.

Conclusion:

Ol' Fuskie Fried Crab Rice is a delicious and easy-to-make dish that is perfect for any occasion. This dish is made with fresh crab, rice, vegetables, and seasonings. It is cooked in a well-seasoned cast iron skillet until the rice is tender and the crab is heated through. Serve ol' Fuskie Fried Crab Rice immediately, while it is still hot and crispy. This dish is sure to please everyone at your table.