Sally Ann’s Low Country Crab Rice

  • 45 mins
  • 11 ingredients
  • Servings 6-8
  • Prep 15 min
  • Cook 30 min
  • Course
  • Cuisine
  • Skill Level


  • 2 lbs lump crabmeat
  • 1 1/2 cups uncooked rice
  • kosher salt and black pepper to taste
  • 2 strips bacon
  • 1/4 cup vegetable oil
  • 1 stalk celery, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 medium onion, chopped
  • 1 tbs garlic powder
  • 4 tbs fresh parsley, chopped, for garnish
  • Measure the dry rice, then rinse and drain several times.
  • Cook the rice according to package directions, about 20 minutes.
  • Fry the bacon until crispy. When the bacon is done, remove from the pan and set aside. Crumble when cool.
  • Add the oil to the bacon fat in the skillet and heat.
  • Add the celery, bell pepper, and onion. Saute until the onions are clear, then add the crab and cook until the crab begins to brown, about another 5-10 minutes.
  • Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste.
  • Stir constantly until evenly combined.
  • Cover the pan and simmer for about 10 minutes.
  • Taste for seasoning and season with salt and pepper to taste.
  • Serve and garnish with fresh parsley.
  • Recipe: courtesy of Sallie Ann Robinson.
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