Rice with Crab

This one-skillet crab and rice dish borrows from the Spanish tradition of toasting raw rice in oil before adding liquid. That toasting step turns the grains golden and nutty, and they hold their shape during cooking instead of turning into a starchy clump.

The rice simmers in a mix of water, undrained tomatoes, and chicken bouillon, soaking up savory, tomatoey flavor as it cooks. Crab meat goes in at the very end with a splash of dry sherry, just long enough to heat through without getting tough or rubbery. The sherry adds a dry warmth that pairs naturally with seafood.

Frozen peas add sweetness and color during the last five minutes. They cook just enough to turn bright green and tender without going mushy.

Pro Tips

• Toast the rice over medium-low heat and stir often. It can go from golden to burnt quickly, and burnt rice tastes bitter.
• Use undrained canned tomatoes. The juice is part of the cooking liquid and adds body to the dish.
• Drain canned crab well and pick through for cartilage. One stray piece can ruin an otherwise great bite.
• A few dashes of hot pepper sauce add background heat without overpowering the crab.

Variations

• Swap crab for cooked shrimp for a more budget-friendly version.
• Add diced bell pepper with the onion for extra color and sweetness.
• Use white wine instead of sherry for a lighter, crisper finish.