Name: Gullah Crab Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Gullah Geechee
Ingredients: 1 lb fresh blue crab meat (claw or lump); 1 cup long-grain rice; 1 small onion, finely diced; 2 cloves garlic, minced; 2 cups seafood or chicken broth; 1/2 cup diced tomatoes; 1 tbsp butter; 1 tsp Old Bay seasoning; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper; Salt to taste; 2 tbsp fresh parsley, chopped; Lemon wedges for serving

Fresh blue crab meat simmered with rice and Lowcountry seasonings. This Gullah crab rice recipe is a coastal treasure from the Sea Islands.

Ingredients

1 lb fresh blue crab meat (claw or lump)
1 cup long-grain rice
1 small onion, finely diced
2 cloves garlic, minced
2 cups seafood or chicken broth
1/2 cup diced tomatoes
1 tbsp butter
1 tsp Old Bay seasoning
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
Salt to taste
2 tbsp fresh parsley, chopped
Lemon wedges for serving

Instructions

Pick through crab meat to remove any shell fragments. Set aside.
Melt butter in a medium saucepan over medium heat. Cook onion until softened, about 3 minutes. Add garlic and cook 1 minute.
Add rice and stir for 2 minutes until lightly toasted.
Pour in broth, diced tomatoes, Old Bay, smoked paprika, and cayenne. Bring to a boil.
Reduce heat to low, cover, and cook 18 minutes until rice is tender.
Gently fold in crab meat. Cover and cook 2 more minutes until crab is heated through.
Fluff with a fork. Season with salt. Garnish with parsley and serve with lemon wedges.

💡 Pro Tip: Fresh blue crab is best, but high-quality canned crab meat works in a pinch. This dish is a staple on St. Helena Island.