Crab Rice
Dive into the irresistible flavors of Crab Rice, a quick and flavorful dish that brings the taste of the sea straight to your table. This easy recipe features tender lump crab meat, fluffy white rice, and a harmonious blend of aromatic sautéed onions, garlic, and zesty sauces like soy and fish sauce. Infused with a subtle kick from optional red chili flakes and brightened with fresh cilantro and lime, this one-pan wonder is perfect for weeknight dinners or casual entertaining. Ready in just 35 minutes, Crab Rice delivers a savory, umami-packed meal that pairs beautifully with a crisp salad or a side of seasonal veggies. Whether you’re craving coastal comfort food or looking for a creative way to elevate your rice dishes, this recipe is sure to satisfy!
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Recipe Information
Ingredients
- 4 cups cooked white rice
- 1 pound lump crab meat
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 4 stalks green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 0.5 teaspoons ground black pepper
- 0.75 teaspoons salt
- 0.5 teaspoons red chili flakes (optional)
- 0.25 cup fresh cilantro, chopped
- 4 pieces lime wedges, for serving
Instructions
Heat a large skillet or wok over medium heat and melt the butter with the olive oil.
Add the diced yellow onion and sauté until softened and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the lump crab meat to the skillet, gently stirring to combine. Cook for 2-3 minutes to warm the crab through.
Push the crab mixture to one side of the skillet and add the cooked white rice to the empty side.
Pour the soy sauce and fish sauce over the rice, then mix everything together, distributing the sauces evenly.
Sprinkle in the ground black pepper, salt, and red chili flakes (if using). Toss the mixture to combine.
Add the green onions and cook for another 2-3 minutes, stirring occasionally, until the rice is heated through and the flavors meld together.
Remove the skillet from heat and sprinkle the chopped cilantro over the dish.
Serve the crab rice warm, garnished with lime wedges for added freshness.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 7728 mg | 336% | |
| Total Carbohydrate | 211.5 g | 77% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 10.1 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 538 mg | 41% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2588 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
