Crab Rice – The New York Times

Crab rice, we’re making today — super simple, super easy and ingredients that you can get in your local grocery store. My garlic’s going in last, and the reason why I’m adding the garlic in last is that the raw garlic is going to give it a little bit of spice. Take your hands, feel the rice. Sprinkle it around. Add in a little bit more — a little bit at a time. Drop the flame down to low. Throw my lid on top. This is a two-pan dish. I’m going to drop my crab meat right into it. Crab meat is going to cool it off. I’m going to make some pockets here. I’m going to scoop up my crab, and I’m going to throw my crab in a pocket over here. And the reason why I’m making these pockets is so that I’m not throwing it all in the middle and beating up the crab meat. And you could just smell all the celery, all the green pepper. There you go. That’s crab rice.