Thai-style Crab Fried Rice

Category: Crab

1 pound North Carolina Lump Blue Crab meat

3 tablespoons vegetable oil

2 tablespoons fresh minced ginger

3 large garlic cloves, minced

4 cups cooked jasmine rice, chilled

4 tablespoons fish sauce

2 tablespoon soy sauce

4 eggs, beaten

3 scallions, chopped

Fresh lime wedges

Fresh, cropped cilantro

Chili oil

Super easy and crazy-delicious! Tender, sweet blue crab mingles with ginger, scallions, fish sauce and soy sauce for an unforgettable seafood experience.

Not long after the first day of spring, North Carolina blue crabs start showing up at seafood markets across the state. The Seaview Crab Company kitchen team in Wilmington, N.C., takes full advantage in ane array of irresistible specials. This Thai-inspired fried rice is simple. Make it your own by adding crunchy julienned carrots, tender edamame and/or sliced, grilled mushrooms during the final stir-fry. Seaview cooks make this dish an extra treat by garnishing with a half steamed crab, claws intact, on each side of the rice to resemble a whole crab. Pass Thai condiments like fresh cilantro and chili oil at the table.

When selecting crab for this dish, special, flake or regular, all of which are smaller, white pieces or chunks of crabmeat that does not include backfin, are fine. Claw meat works, too.

If you want bigger, sweeter chunks, especially for garnishing the dish, look for jumbo, which refers to the largest, white pieces or chunks of crabmeat typically from the backfin. Lump or backfin, which  refer to large, white pieces or chunks of crabmeat that may include backfin, is are other good options.

No matter which you choose, look for North Carolina blue crab by identifying the manufacturer and/or distributor by the state certification number located on the side of the container. Also, check the name, address and country of origin before buying. 

Recipe instructions:

Pick any small bits of shell in the crab meat and refrigerate until ready to add to the rice.

Heat vegetable oil in a wok or large, heavy skillet over medium-high heat. When oil is hot, add the ginger and stir-fry for 30 seconds. Add garlic to pan and stir-fry about 15 seconds, just until its aroma rises.

Add the chilled rice to the pan. Increase heat to high. Break up and stir-fry the rice until it's thoroughly combined with the ginger and garlic and warmed through, about 3 to 5 minutes.

Add the fish sauce and soy sauce to the rice. Stir-fry to combine. Taste the rice, adding salt if needed.

Use a spatula to spread the rice out into an even layer along the surface of the pan, moving the pan off the heat if you need time. Pour the beaten eggs evenly over the rice when you put the pan back on the heat. Stir the rice until all of the egg is cooked and incorporated.

Use a spatula to spread the rice evenly in the pan. Scatter scallions and crab meat over the rice. Gently stir-fry the mixture just until crab is heated through, being careful not to break up the crab too much.

Serve with lime wedges, fresh cilantro and chili oil.

Makes 6 generous servings.

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