Makes 6 servings
2 tablespoons butter
1 tablespoon extra-virgin olive oil
1 1/2 cups finely chopped onion
1 tablespoon Old Bay Seasoning
1 1/2 cups finely diced fresh or canned tomatoes with their juices
3 cups cooked and cooled long-grain white rice
2 cups corn kernels
14 to 16 ounces fresh jumbo lump crabmeat, picked over for bits of shell
1 teaspoon kosher salt, or to taste
1/2 teaspoon ground black pepper, or to taste
2 tablespoons fresh lemon juice
1/4 cup thinly sliced scallions (white and tender green parts)
1. Heat the butter and oil in a large skillet over medium-high heat. Add the onion and a pinch of salt and cook, stirring often, until softened, about 5 minutes. Stir in the Old Bay.
2. Stir in the tomatoes, rice, and corn. Cook, stirring often, until the corn is tender, about 3 minutes.
3. Stir in the crabmeat and heat through, about 1 minute. Season with salt and pepper. Sprinkle with the lemon juice and scallions and serve hot.
© Sheri Castle 2011. From The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers' Markets, Roadside Stands and CSA Farm Boxes.
Is it okay to use leftover rice, such as leftover take-out?
What is the best way to keep the rice from clumping as it cools?
What are the differences among backfin, lump, and jumbo lump crabmeat?
Is it okay to use frozen corn?
What is the best type of fresh tomato to use for cooking?