Crab Rice Recipe
carolina gold rice, lump crab, shellfish gravy, bottarga
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
In a medium saucepan, heat 2 cups of water to a boil. Add the Carolina Gold Rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 20 minutes or until all water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped shallots. Sauté until translucent, about 3-4 minutes.
- 3
Combine Ingredients
Add the shellfish gravy to the skillet and bring to a gentle simmer. Stir in the lump crab meat and cook for an additional 3-4 minutes until warmed through. Season with salt and black pepper to taste.
- 4
Mix with Rice
Fluff the cooked rice with a fork and then fold it gently into the crab mixture. Ensure the rice is well coated with the gravy.
- 5
Serve
Transfer the Crab Rice to serving plates, and sprinkle with grated bottarga and chopped parsley before serving.
