Crab & rice Maryland

Summary

Yield
4 Servings
Source

USA traditions

Prep time30 minutes
RecipesAppetizer Entrée United States Simmer North America Maryland Gluten free Fish & seafood Easy Dairy free

Description

Crabs are cooked in a myriad of ways, boiled, baked or fried in bacon drippings, as in this recipe. Crab Maryland style is just crab meat with a little onion and celery sautéed in bacon drippings, tossed with crumbled bacon and rice. All I can say is "Try this!"

Ingredients

6Slicebacon
2Tablespoononion (finely chopped)
2Tablespoonparsley (fresh leaves, finely chopped)
1Cupcrab meat (cooked and flaked)
1⁄4Cuptomato juice
1⁄2Teaspoonsalt
1Pinchpepper
2Cuprice (long grain and cooked)

Instructions

  1. Fry the bacon in a skillet over medium-high heat until crispy. Drain bacon in paper towels and keep warm.
  2. Pour off half the drippings. Add onion, parsley and crab. Sauté for 2-3 minutes.
  3. Add tomato juice, salt and pepper. Lower heat and simmer until tomato juice is totally absorbed.
  4. Crumble the bacon. Add bacon and rice to the crab, toss lightly and serve.

Ingredients, metric

  
6 strips    bacon  
75 g   chopped onions  
2 tsp    finely chopped parsley  
250 g     flaked cooked crab meat  
125 ml     tomato juice  
2 g     salt  
1 pinch    pepper  
100 g   cooked long grain rice  

Nutrition facts

Serving size: 1/4 of the original recipe.

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.
       
Amount Per Serving      
Calories   297.25  
Calories From Fat (49%)   145.11  
    % Daily Value
Total Fat 15.97g   25%  
Saturated Fat 5.25g   26%  
Cholesterol 53.16mg   18%  
Sodium 689.19mg   29%  
Potassium 272.61mg   8%  
Carbohydrates 23.80g   8%  
Dietary Fiber 0.52g   2%  
Sugar 0.80g      
Sugar Alcohols 0.00g      
Net Carbohydrates 23.28g      
Protein 13.20g   26%  

Notes

Get a live crab and cook it in plenty of boiling salted water or order a crab already cooked from the fish counter at the grocery store. Picke the meat, including the claws, and discard the shell.

If you use canned crabe meat, don't forget to check for shell pieces as they get sometimes mixed with the lumps of meat.