Daufuskie Crab Fried Rice
posted by The Savannah Cookbook by Damon Lee Fowler, Gibbs Smith Publishers -
- 4 strips thick cut bacon, diced
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, stemmed, cored, seeded and chopped
- 1 rib celery, strung and chopped
- 1 large clove garlic, minced
- 1 pound crabmeat
- 3 cups steamed basmati rice
- Salt and freshly ground black pepper
Sauté the bacon in a large deep skillet over medium-high heat, stirring until golden. Add the onion, pepper and celery and sauté about 5 minutes or until onion is tender. Add the garlic and crab and sauté, tossing until the crab is hot through….about 5 minutes.Add the rice and toss until it is well coated and the crabmeat is evenly distributes. Season liberally with salt and pepper. Serve hot.