Low Country Crab Rice


2 lbs of lump crab meat
1 cup of long grained rice, cooked according to package directions
1 large stalk of celery, minced
1/2 red bell pepper, chopped in small dice
1/2 green bell pepper, chopped in small dice
2 cloves garlic, minced
2 tbs parsley
kosher salt and fresh cracked black pepper to taste
canola oil
This is a much beloved traditional dish from the Low Country.
  • Cook rice according to package directions. Once cooked place in the refrigerator to cool completely.
  • In a large saute pan using medium high heat add the garlic and onions and saute for about 2 minutes.
  • Add the bell peppers and saute for another 2 minutes.
  • Add the cooled rice and mix well and saute for about 3 minutes.
  • Add the crab meat and gently fold in, remove from heat and let sit for several minutes before serving.
  • Garnish with chopped parsley.




20 min


10 min


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