Recipe: Low Country Crab Rice

On the menu for this year’s New Year’s Dinner at Maynards Kitchen are pan seared scallops with low country crab rice. Join us for this unforgettable dining experience to close out 2019, and if you fall in love with Chef Brian’s low country crab rice, use his recipe at home! Show us how you use it with #MaynardsRecipe

Recipe: Low Country Crab Rice

Ingredients

• 2 cups uncooked rice 
• 2 pounds Dungeness crab meat 
• 8oz bacon diced 
• 1/4 cup canola oil
• 2 celery stalks, diced 
• 2 red bell peppers, diced 
• 2 green bell peppers, diced
• 1 medium onion, diced 
• 2 tbs minced garlic 
• 1 cup chopped scallions 
• 1 cup chopped parsley 

Preparation

1. Measure the rice, then rinse and drain several times.
2. Cook the rice according to package directions, about 20 minutes.
3. Fry the bacon until crispy. When the bacon is done, remove from the pan and set aside. Crumble when cool.
4. Add the oil to the bacon fat in the skillet and heat.
5. Add the celery, bell pepper, and onion. Saute until the onions are clear, then add the crab and cook until the crab begins to brown, about another 5-10 minutes.
6. Add the crumbled bacon, cooked rice, and garlic, along with salt and pepper to taste.
7. Stir constantly until evenly combined.
8. Cover the pan and simmer for about 10 minutes.
9. Taste for seasoning and season with salt and pepper to taste.
10. Serve and garnish with fresh parsley and scallions.