Crab Rice Recipe
Gullah Crab Rice is a flavorful Southern dish made with lump blue crab, bacon, and the holy trinity of Southern cooking. This easy one-pot recipe is rooted in Gullah Geechee culture and perfect for a comforting family meal. Learn how to make this Lowcountry classic at home!
Servings: 4
Calories: 402kcal
Equipment
- Medium Pot with Lid
- Fine Mesh Sieve or Colander
- Cutting Board and Knife
- Small Skillet
- Wooden spoon or spatula
Ingredients
- 1 cup Carolina gold rice or extra long-grain white rice, uncooked
- 2 cups water
- 1 tablespoon chicken bouillon powder or 1 bouillon cube
- 3 strips thick-cut bacon diced
- 1-2 stalks celery diced
- 1 small green bell pepper diced
- 1 small yellow onion diced
- 1 pound lump blue crab meat picked through to remove shells
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ½ teaspoon Diamond Crystal kosher salt plus more to taste
- ¼ teaspoon ground black pepper plus more to taste
Instructions
- Cook the Rice: Start by rinsing the rice under cool water to remove excess starch. Drain well. In a pot, bring 2 cups of water to a boil. Add chicken bouillon powder and stir in the rice (if using a bouillon cube, allow it to dissolve before adding rice). Reduce the heat to low, cover, and let it cook undisturbed for 20 minutes. Once done, remove from heat and set it aside.
- Cook the Bacon: While your rice is cooking, fry the bacon in a small skillet over medium-low heat until it is brown and crispy and all the fat has rendered, about 3 to 5 minutes. Carefully remove the bacon pieces and set them aside. Keep the bacon fat in the pan.
- Sauté the Veggies: Add the diced celery, bell pepper, and onion to the pan with the bacon fat. Sauté over medium heat until the veggies are softened and the onion is translucent, about 5 minutes.
- Add the Crab: Stir in the lump blue crab meat and cook for an additional 5 to 10 minutes.
- Combine Everything: Add the cooked rice, bacon, granulated garlic, granulated onion, and ground black pepper. Adjust seasoning to taste. Stir everything together until well mixed and cook on low heat for 5 to 10 minutes more.
- Serve and Enjoy: Serve and enjoy!
Notes
- Crab: Store bought lump blue crab meat is typically pre-cooked and ready to eat, so it is safe to use directly in this recipe without additional cooking beforehand. When lump crab meat is not available or if you prefer a different texture and flavor, you can use claw meat or special crab meat as substitutes. Make sure to check for shells before adding it to the dish.
- Chicken Bouillon: If using a bouillon cube instead of powder, make sure it’s fully dissolved in the boiling water before adding the rice for even flavor distribution.
- Rinsing Rice: Don’t skip rinsing the rice! This helps remove excess starch, giving you fluffier rice that won’t clump together.
Nutrition
Calories: 402kcal | Carbohydrates: 43g | Protein: 28g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 66mg | Sodium: 1728mg | Potassium: 452mg | Fiber: 2g | Sugar: 2g | Vitamin A: 153IU | Vitamin C: 34mg | Calcium: 85mg | Iron: 1mg
