Crab Fried Rice

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!

Oh, I mean CRAB crab!! Yeah, I do! So much juicy crab throughout this thang!

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!

Don’t forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtube, instagram, twitter, facebook and pinterest!

crab, seafood, fried rice, healthy, keto, easy

recipe, healthy food, seafood, easy

Yield: 6Author: Monique Manning

Healthy Crab Fried Rice

Forget carry out, this is the fried rice you need tonight!! With juicy, succulent crab, anise forward tarragon and a perfect balance of flavors, this dish will keep you coming back for more. Ready in only 30 mins…you’ve got this!

prep time: 10 minscook time: 15 minstotal time: 25 mins

ingredients:

3 tablespoons butter

1/2 shallot, chopped (about 3 tablespoons)

3 cloves garlic, minced

2 cups leftover brown rice*

1 tsp old bay

1 tsp black pepper

1/2 tsp kosher salt

1/2 tsp smoked paprika

1/4 tsp cayenne

2 tsp soy sauce

1 tsp sesame oil

1 egg

4 oz picked crab

1 tbsp tarragon, chopped finely

1 tbsp cilantro, chopped finely

1/4 cup frozen corn

1/4 cup frozen peas and carrots

1 lemon cut in wedges for serving

instructions

1. Heat a large skillet over medium high heat. Splash with water to make sure pan is hot enough. if water quickly evaporates, it is. Melt butter.

2. To melted butter, add shallots and cook until they begin to soften, about 2 mins. Add garlic. Cook just until garlic starts to smell fragrant and turns light brown. About 3 mins.

3. Add rice and toss with shallots and garlic, toasting the rice as you cook. Add all seasonings, along with sesame oil and soy sauce. Toss to combine and spread the rice to the outsides of the pan, making a hole in the middle.

4. In the hole, place egg and sprinkle with salt and pepper. Allow egg whites to begin becoming opaque. Stir with a spoon or spatula to scramble. When egg is softly scrambled, combine with rice and add crab.

5. Once crab is added, add tarragon and cilantro, then toss to combine with rice and warm the crab through, but not finish cooking. About 3 mins. You want to be sure not to overcook the crab as it will become grainy and ruin the dish.

6. Taste for seasoning adjustments and add whatever you need. Add peas, carrots and corn and cook just long enough for them to warm through in the dish. About 2 mins.

7. Remove from heat and squeeze with lemon before serving. Serve hot and Enjoy!

NOTES:

* In lieu of rice, you can make this with cauliflower rice. Follow the same directions, making sure to stop cooking before cauliflower rice gets too soft.

calories

322

fat (grams)

7.6

net carbs

protein (grams)

10.6

Cauliflower Rice Calories

9.8

Cauliflower Rice Fat g

5.8

Cauliflower Rice Carbs

4.7

https://lizeeangel.com/home-1/2018/10/28/crab-fried-rice

Created using The Recipes Generator