Dungeness Crab Fried Rice
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My family loves to go crabbing on the Oregon coast and I envision doing even more of it as our boys get older. Once we’re done at the beach we have roughly a ninety minute-drive home to decide what to make with the spoils of our trip. I could eat Dungeness crab plain all day long (either as a cracked crab feast where each person tackles a crab or Crab Cocktail, if someone is so kind as to shell all of the crab ahead of time). We do cook with crab, too, often making Crab Melts or our recent Healthy Crab Bisque.
Last year after a crabbing outing we made our first crab fried rice, inspired by a dish that we had tried at a local Portland hot spot (Departure Restaurant + Lounge). We made a variation of our family-favorite: Pork Fried Rice (Cha Han) . For our crab fried rice, we reduced the amount of egg and omitted the BBQ pork so as not to overpower the delicate flavor of the Dungeness crab. Though there are many suitable vegetables for fried rice, we found in our most recent rendition of crab fried rice that asparagus complements the crab beautifully both in flavor and texture and adds a nice pop of green to the rice dish as a whole.
- 1 cup short grain rice (I use either short or long, depending on what I have)
- 1 egg, optional
- Roughly ¼ cup chopped green onion
- ½ -1 tsp black pepper, to taste
- 1-2 Tbsp soy sauce, to taste
- Roughly 2 tsp chopped ginger
- 2 garlic cloves, chopped
- 1 bunch of asparagus, cut into 1-inch pieces
- Other vegetables (such as red pepper) if desired
- 1-2 tsp butter
- 1 Dungeness crab, shelled
- Sweet chili dipping sauce
- Cook 1 cup of rice according to the instructions on the package {or use leftover plain white rice}.
- Scramble the egg over medium heat in a pan that is lightly-coated with butter.
- In a large pan that is lightly-coated with butter, sauté the ginger, garlic and asparagus over medium heat.
- Reduce the heat to low and stir the cooked rice, scrambled egg, chopped green onion and crab meat into the sautéed ginger & garlic.
- Sprinkle the rice generously with black pepper.
- Add a splash of soy sauce until the rice is lightly colored. {Start with a small amount of soy sauce and continue adding it gradually, to taste, so as not to add too much. You don’t want the rice to be soupy.} The saltiness of the soy sauce should help bring out the other flavors, not overpower them.
- Serve with sweet chili sauce if desired.
Tags: crab, crab fried rice, Dungeness crab, fried rice, seafood, side dish
Thu, Jan 9, 2014
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