Ok ya’ll. I want a cookie, a gold star and a trophy. This is officially my 4th recipe of the month and I don't see myself slowing down! But I HAD to bring this one to ya’ll! So, here’s the set up: The other day, I made salmon with garlic butter crab sauce on top and old bay rice, right? Ok, so then after we gorged ourselves on that, I had a good amount of the crab and the rice left over, so I put it away for the night. I filmed the entire cooking process on my Instagram and my line sister Casey DMed me about the meal. So I naturally invited her to have lunch with me the next day. I didn’t know exactly what I was going to make, but I knew it would be a use of what I had left over. Well, what I came up with was nothing short of amazing! Enter: Crab Fried Rice!
Now, I’ve had crab fried rice before and it’s been good, but nothing was quite like this. Maybe it’s because it’s not explicitly an attempt at a Chinese. Just a delicious rice dish with a lot of flavor that’s built with shallots, butter and herbs. Or maybe it’s because leftover food has a way of developing flavors that you don’t really get with the dish when it’s first done. I’m not really sure, but I know that THIS dish, is amazing and one that comes together so quickly, you can go to buy the ingredients now and have it on your table within 30 mins of getting home and starting. That really is a big perk for me when making dishes. Don’t get me wrong, I love a slow braised tender meat dish or a well developed bolognese for pasta that’s been simmering all day, but most days, AIN’T NO BODY GOT TIME FOR THAT!!
I do, however, have time for this. The bulk of the work for this is chopping the shallots and herbs for the dish, and even that’s done in a breeze, but should not be skipped! Shallots add a sweet floral note to the dish that you don’t really get with onion, but in a pinch, you can sub. Also, an herb that does not get a lot of credit is used here, and that herb is tarragon. Tarragon is a herb with a soft leaf and an anise flavor that lends itself very well to seafood, particularly crab and lobster. Because these types of seafood items tend to be more sweet, the anise really balances that out so that it doesn’t become a cloying flavor, but instead keeps your taste buds jumping for joy as the flavors hit all of the parts of the mouth. Another bonus to this is that it’s seasoned extremely simple with salt, pepper and smoked paprika. Make sure to use frozen peas and carrots vs. canned so that you don’t end up with a soggy, metallic flavor throughout your dish! Finish with a little soy sauce and a touch of sesame oil and you have a flavor combo that will rock your socks.
I have this categorized under side dishes, but you can definitely serve this as a main along with a healthy side of vegetables. I also cut down the carbs of my version by mixing with cauliflower “rice” because #ketolife! But to keep this truly keto, sub all the rice for cauliflower and save yourself over 40g carbs per serving! As I type this, I am actually salivating at the thought of having this for dinner! Ok, that’s enough of my talking about this one. Put the carry-out menu away and make this one instead! Really, GO!
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