Sally Ann’s Low Country Crab Rice


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.




15 min


30 min



One Comment

  • Avatar
    Donald Brewster 7 months ago

    Love it! Maybe one day I will go there!

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