Crab And Sushi Rice Fritters Recipes

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CRAB RICE



Crab Rice image

Walk into a Gullah restaurant and you're sure to find crab rice on the menu. It's our version of fried rice, and it is the perfect way to use up any leftover rice you may have. Succulent blue crab claw meat is what makes this dish so special. Serve it as a side or as a main dish.

Provided by Kardea Brown

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 17

2 cups chicken stock
1 cup uncooked long-grain rice, such as Carolina Gold, rinsed to remove the starch
1 stalk celery, cut into large pieces
1 clove garlic
1 large onion, cut into large pieces
1/2 green bell pepper, cut into large pieces
2 tablespoons unsalted butter, plus more if needed
1 tablespoon vegetable or canola oil
1 pound blue crab claw meat, picked through to remove any shells
2 generous pinches Miss Brown's House Seasoning, recipe follows
1 large tomato, diced (1 cup)
Chopped fresh parsley, for garnish
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Bring the chicken stock to a boil in a medium saucepan. Add the rice. Cover, then reduce the heat to low and simmer until the liquid is absorbed, 15 to 20 minutes. Remove from the heat, then fluff with a fork.
  • Meanwhile, pulse the celery, garlic, onion and bell pepper in a food processor until minced. Heat the butter and oil in a large cast-iron skillet over medium-high heat until the butter melts. Add the minced vegetables. Saute until the vegetables are tender, about 5 minutes.
  • Add the crab meat and House Seasoning. Cook until the crab meat has browned, about 5 minutes. Add additional butter, if the vegetables become too dry and begin to brown too quickly. Stir in the rice and tomato. Cover and simmer until the rice is fluffy, 5 more minutes. Uncover and sprinkle with parsley before serving.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

CRAB AND SUSHI RICE FRITTERS



Crab and Sushi Rice Fritters image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 11

1 quart canola oil (approximately, as needed for deep frying)
2 cups cooked sushi rice
1 tablespoon crab boil seasoning (recommended: Old Bay)
1/2 cup mayonnaise
1/4 cup chopped fresh parsley leaves
1/8 cup fresh lemon juice
1 pound lump crabmeat
3/4 cup rice flour
3/4 cup panko bread crumbs (Japanese)
Salt and freshly ground black pepper
Cocktail sauce, for dipping

Steps:

  • Heat oil to 375 degrees F in a deep fryer.
  • Mix rice, crab boil seasoning, mayonnaise, parsley and lemon juice. Fold in crabmeat, trying to avoid breaking up lumps. Mix rice flour and bread crumbs, and season with salt and pepper. Form crab mixture into "cocktail size" balls and roll into flour/bread crumb mixture to coat. Deep fry in hot oil until golden brown and drain. Serve with cocktail sauce or your favorite dipping sauce.
  • Cook's Note: Sushi rice is short-grained rice tossed with a dressing of vinegar, sugar and salt. Asian markets carry a packaged mix of this dressing as well as the short-grained rice.

CRAB FRITTERS: ALCAPURRIAS



Crab Fritters: Alcapurrias image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 16 servings

Number Of Ingredients 14

5 green bananas, peeled
1 pound taro root, peeled
1/2 cup flour
1 quart water
1 teaspoon salt
1 red pepper, diced small
Vegetable oil, for sauteing and frying
1 onion, diced small
1 (10-ounce) can whole tomatoes, crushed by hand
1/2 cup white wine
1 tablespoon cilantro, chopped
1 chipotle pepper, pureed
1 pound crabmeat, cleaned
Salt and pepper

Steps:

  • To make masa, grate bananas and taro root with a hand grater and place in a large bowl. Add flour and mix well. Add water a little at a time. Season with salt and set aside.
  • To make the stuffing, saute onion and pepper in oil for approximately 1 minute. Add tomatoes and cook until all liquid has evaporated. Add white wine and cook until liquid has evaporated. Add cilantro and chipotle. Season and cool. Add crabmeat.
  • To make dumplings, grease a small plate and spread 2 tablespoons of the masa over it. Place 1 tablespoon of the stuffing on top of the spread masa, and cover with 2 more tablespoons of the masa mixture. Roll into a cylinder shape, and slide off plate into a skillet with 1 1/2 inches of hot oil. Fry until golden brown and sprinkle with salt and pepper.

CRAB FRITTERS WITH SPICY MAYO



Crab Fritters with Spicy Mayo image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 50m

Yield about 8 servings

Number Of Ingredients 17

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons canola oil
1 1/3 cups milk
1 egg
Freshly ground black pepper
1 quart canola oil (approximately, as needed for deep frying)
2 cups panko (Japanese) bread crumbs
1 tablespoon Irvine Spices Cajun Seasoning
1/2 cup mayonnaise
1/4 cup chopped fresh parsley leaves
1/8 cup fresh lemon juice
1 pound lump crabmeat, picked for shells and with excess liquid carefully squeezed out without breaking up lumps
1 cup mayonnaise
1 tablespoon Irvine Spices Specialty Chipotle Chile Powder
Salt

Steps:

  • To make the fritter batter, combine flour, baking powder and salt in a large bowl. In another smaller bowl, whisk together oil, milk, egg and black pepper. Add the egg mixture to the flour mixture and combine until all dry ingredients are moistened.
  • Heat oil to 375 degrees F in a deep-fryer.
  • Mix panko bread crumbs, Cajun Seasoning, mayonnaise, parsley and lemon juice. Fold in crab meat, trying to avoid breaking up lumps. Form crab mixture into "cocktail size" balls. Place the crab ball on a slotted spoon, and holding over the bowl of fritter batter, ladle enough of the batter over it to coat. Deep-fry in hot oil until golden brown and drain.
  • Whisk together mayonnaise and Chipotle Chile Powder. Season, with salt, if needed. Serve crab fritters with spicy mayo as a dipping sauce.

SUSHI CRAB BOWLS



Sushi Crab Bowls image

I love Japanese crab rolls but sometimes I don't have enough time in my day to build them (layering and rolling the rice, crab and veggies in sheets of nori). Sometimes I simply want more of the stuff that goes inside the nori. This sushi crab bowl solves the dilemma without compromising any of the flavors and textures. Each serving includes 1/4 pound of lump crabmeat seasoned with a creamy toasted sesame mayo, fresh vegetables drizzled with my sweet-tangy honey orange ginger dressing, on a bed of warm rice garnished with all the bells and whistles you expect in a crab roll.

Provided by Food Network

Time 30m

Yield 4 servings (1 cup for the dressing, 3/4 cup for the sesame mayo)

Number Of Ingredients 22

1/2 cup vegetable oil
1/4 cup freshly squeezed orange juice
2 tablespoons honey
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon kosher salt
1 teaspoon freshly grated peeled ginger
1/3 cup mayonnaise
1/4 cup freshly squeezed lemon juice
2 tablespoons tahini
1 tablespoon toasted sesame seeds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound lump crabmeat, picked over for shells
1/4 cup chopped scallions (about 2 scallions), plus more for garnish
6 cups warm cooked sushi rice
1 cup julienned carrots (about 2 small carrots, cut into matchsticks)
1 cup thinly sliced Persian cucumbers (2 cucumbers)
1 avocado, thinly sliced
1 tablespoon toasted sesame seeds
8 seaweed snack sheets
Togarashi or furikake, for sprinkling (see Cook's Note)

Steps:

  • For the dressing: Combine all the ingredients in a bowl or jar with a tight-fitting lid; whisk or shake until the dressing is evenly combined and emulsified. Refrigerate in an airtight container until ready to use, up to 1 week.
  • For the sesame mayonnaise: Whisk to combine all the ingredients in a bowl. Refrigerate in an airtight container until ready to use, up to 1 week.
  • For the crab bowl: Combine the crab, scallions and sesame mayonnaise in a medium bowl. Gently fold the ingredients together, so as not to break up the crab too much, until evenly combined. Refrigerate in an airtight container until ready to serve or make this the day before and refrigerate overnight.
  • When ready to serve, place 1 1/2 cups of the cooked rice in each serving bowl. Divide the carrots, cucumbers and avocado evenly among the 4 bowls. Drizzle the honey orange ginger dressing over the vegetables, to taste. Next, add a scoop of the crab mixture to the center of each bowl. Garnish with the sesame seeds, more sliced scallions, the seaweed snack sheets and togarashi or furikake.

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