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Crabby Rice Pilaf Recipe

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By , About.com Guide

crab rice pilaf recipe seafood receipt

Crabby Rice Pilaf Recipe

© 2006 Peggy Trowbridge
Use real crabmeat or less expensive imitation crab in this creamy and flavorful rice pilaf.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

  • 2 strips of bacon, finely diced
  • 1/2 medium sweet onion, finely diced (about 1/2 cup)
  • 1 clove garlic, finely minced
  • 1 cup raw arborio or short-grain rice
  • 1/4 cup white wine
  • 3/4 cup clam juice, divided use
  • 1 cup chicken or vegetable broth
  • 1/2 teaspoon kosher salt or to taste
  • 1 green onion, thin-sliced
  • 1 Roma tomato, finely diced
  • 1/2 pound lump crabmeat or imitation crab, coarsely shredded
  • 1/4 cup heavy cream
  • 1 Tablespoon chopped fresh parsley

Preparation:

Saute the bacon and sweet onion in a 4-quart heavy saucepan until bacon has rendered its fat (but not crisp) and onions are soft. Drain off all but 1 tablespoon of the drippings, if necessary.

Add the garlic and rice and stir-fry until rice becomes opaque, about 3 minutes, then carefully add the wine and stir for 1 minute. Add 1/2 cup clam juice, chicken broth, and salt. Stir to combine, then cover and simmer over low heat for 20 minutes.

Uncover and add sliced green onion, tomato, remaining 1/4 cup clam juice, crab, and cream. Stir gently to combine, cover again, and simmer an additional 10 minutes. Fluff rice, sprinkle with chopped parsley, and serve.

Yield: 4 servings

Crabby Rice Pilaf Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.

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