Crab Fried Rice

Yield:
24 cups
Serving:
1 cup

Ingredients

  • 2 lbs. crab meat (canned or fresh)
  • ½ gal. boiling water
  • 4 cups brown or wild rice, uncooked
  • 4 oz. butter or oil
  • 2 lbs. onions, chopped
  • 6 medium-sized carrots, chopped
  • 3 oz. Light Flavor-Glow
  • 7 bay leaves
  • 1 whole clove
  • 1 tsp. lemon juice
  • ¼ tsp. paprika

Instructions

  • If using fresh crab, cook in boiling water for about 1 hour. Canned crab does not need to be cooked.
  • Pour strained liquid, either from cooked or canned crab over rice. Let mixture sit for ½ hour. Cook until rice is tender; add more water as needed to prevent scorching.
  • Cook onion, carrots, Light Flavor-Glow, bay leaves and clove in butter or oil until slightly browned.
  • Add flaked crab meat to vegetable mixture. Season with lemon juice and paprika.
  • Add rice and cook together for 3 minutes. Remove cloves and bay leaves.
  • Serve hot.
item-label