Crab Rice Recipe for a Savory Rice Dish

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Why does bacon go so well with crustaceans? Dunno. But it does. Here's a recipe we've been playing around with for a while, based on crab-with-rice dishes that seafood restaurants often serve. Enjoy!

• ½ pound lump crab, shredded
• 1 cup brown rice, or short-grain white rice
• 4 strips of bacon, crumbled
• 1/2 cup minced onion
• 2 cloves garlic, minced
• 1 cup clam juice
• ¼ teaspoon chicken bullion mixed into 1 cup water
• 1/4 teaspoon salt or to taste
• 1 medium tomato diced (save liquid)
• ¼ cup whipping cream

To cook the pilaf:

In a skillet over medium heat, sauté the bacon with the minced onion. Set the bacon aside on paper towels and remove most of the bacon grease. Lower the heat and pour the rice into the pan. Stir around, until rice is translucent. Add the garlic and continue to stir, about another minute. Return the bacon and onion, and add in the bullion, water, water from tomatoes and half of the clam juice. Return to medium heat until mixture boils. Then decrease heat and simmer for 20 to 30 minutes. Once all the liquid has been absorbed, stir in the clams and tomatoes, whipping cream and the rest of the clam juice. Sprinkle with parsley, serve warm.



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