"Crab rice is a prized dish of the Gullah Geechee people of the Carolina Lowcountry, a region of the United States that is synonymous with seafood. Crab rice, we're making today super simple, super easy and ingredients that you can get in your local grocery store. My garlic's going in last, and the reason why I'm adding the garlic in last is that the raw garlic is going to give it a little bit of spice. Take your hands, feel the rice."
"I'm going to drop my crab meat right into it. Crab meat is going to cool it off. I'm going to make some pockets here. I'm going to scoop up my crab, and I'm going to throw my crab in a pocket over here. And the reason why I'm making these pockets is so that I'm not throwing it all in the middle and beating up the crab meat. And you could just smell all the celery, all the green pepper."
Crab rice originates with the Gullah Geechee people of the Carolina Lowcountry and centers on fresh crab paired with seasoned rice. The recipe relies on simple, widely available ingredients and emphasizes preserving crab texture and bright aromatics. Garlic is added at the end to provide a raw, spicy note. Rice is handled gently—sprinkled, felt by hand, and added a little at a time—then cooked covered over low heat. Crab meat is added cold in individual pockets to cool the rice and avoid breaking up the lumps. Celery and green pepper add aromatic brightness to the finished dish.
Read at www.nytimes.com
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