Chef Ricky Moore’s Recipe for Coastal Crab Rice

You’re going to love this recipe featuring our Tidewater Grain Co. Carolina Gold Rice and coastal NC crab from our friend Chef Ricky Moore at Saltbox Seafood in Durham NC.

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Chef Ricky Moore’s Recipe for Coastal Crab Rice

Author: Chef Ricky Moore

Ingredients

• 2 cups cornbread crumbs
• 1 1/2 cups uncooked Tidewater Grain Co. Carolina Gold Rice ( White or Brown)
• 2 1/4 cups water or chicken stock
• A strip or two of salt pork with a Streak of Lean
• 1/2 cup Butter
• 1 each:
• Celery Stalk, diced small
• Green Bell Pepper, diced small
• Medium Onion, diced small
• Sweet potato, diced small
• 1 cup Brussels Sprouts, shaved
• 2 lbs. NC crabmeat, lump or claw
• 1 Tbsp. garlic powder
• Salt and pepper to taste
• 1/2 cup fresh parsley, finely chopped

Instructions

1. Add butter to a non stick pan and taost cornbread crumbs over medium heat. Set aside once crisp and light brown.
2. Rinse Rice and drain before adding to a medium pot with salted water.
3. Bring Rice to a boil in covered pot unitl the water is absorbed, about 20 minutes.
4. Using a 12-inch skillet, fry the salt pork. Once done, remove and set aside, crumble after it cools.
5. Heat oil in the skillet over medium heat to saute the mix of sweet potatoes, Brussels sprouts, celery, bell pepper and onions. Saute until soft before adding in crab. Cook for 5 minutes more.
6. Add the crumbled salt pork, cooked rice, garlic powder, along with salt and pepper to taste. Stir constantly. Cover and let simmer for 5 minutes. ( if you’d like a meatier mixture, just use more crab and less rice)
7. Top with a generous amount of cornbread crumbs and fresh chopped parsley and you are all done!