Gullah Crab Rice is a flavorful Southern dish made with lump blue crab, bacon, and the holy trinity of Southern cooking. This easy one-pot recipe is rooted in Gullah Geechee culture and perfect for a comforting family meal. Learn how to make this Lowcountry classic at home!
We’re super excited to share this Fried Crab Rice recipe from Gullah culture!
The Gullah people, who live along the Sea Islands and Lowcountry of South Carolina (and also in Georgia, North Carolina, and Florida), have added so much to our food with their mix of African, European, and Native American influences.
This recipe is our version of a classic Gullah dish: Sallie Ann Robinson’s Ol’ ‘Fuskie Fried Crab Rice.
If you don’t know her, Sallie Ann Robinson is a Gullah chef and author who has worked hard to keep and share the food traditions of her community.
What you’ll love about this recipe
- AUTHENTIC FLAVOR – Carolina Gold rice, bacon, and the classic mix of celery, bell pepper, and onion come together to make a dish full of Southern tradition and flavor.
- FRESH & DELICIOUS – Lump blue crab adds a sweet, light seafood taste that goes perfectly with the crunchy, salty bacon.
- EASY TO MAKE – This crab rice recipe is simple but full of flavor, making it great for both experienced cooks and beginners wanting to try Gullah-inspired food.
What is Crab Rice?
Gullah Crab Rice is a delicious Southern dish from the Gullah culture, which is from the Lowcountry areas of South Carolina and Georgia. It combines fluffy rice with crab meat, bacon, and the “holy trinity” of onion, celery, and bell pepper.
Photo: College of Charleston Stereoscopic Views, Special Collection, Addlestone Library.
Gullah Culture
Gullah culture is made up of the descendants of West African slaves who live in the Lowcountry region of the southeastern United States. They were brought to work on rice plantations in the 18th and 19th centuries. One of our favorite Gullah Geechee cooks is Kardea Brown.
Gullah food includes dishes like Frogmore Stew (low country boil), shrimp and grits, and red rice. Their cooking blends African food traditions with local ingredients.
Ingredients
- Rice: For the rice, Carolina Gold is the most authentic choice for this Gullah-inspired recipe. It’s a heirloom rice has a long history in Southern cooking, particularly in the Lowcountry. If you can find it, it will bring an extra layer of authenticity to your dish. However, if it isn’t available, extra long-grain white rice like Lundberg or Royal works as a great alternative. These brands provide a similar texture and consistency. Just make sure to avoid instant rice, as it won’t have the same texture or ability to absorb the flavors of the dish.
- Chicken bouillon powder (or cube): For a rich, deep flavor, try Knorr chicken bouillon powder. Better Than Bouillon is also great, but you’ll need to adjust the amount since it’s concentrated.
- Thick-cut bacon: Go for a high-quality bacon with visible marbling for flavor.
- Celery, Green Bell Pepper, and Yellow Onion: This combination is known as the “holy trinity” in Southern cooking. Together, they create a well-rounded flavor.
- Lump blue crab meat: Look for crab meat that is labeled “lump” for the best texture. Blue Crab Bay Co. or Maryland Blue Crab are great options for fresh or canned crab meat. Be sure to check for shell pieces.
- Granulated Garlic and Granulated Onion: A must-have for flavor.
- Diamond Crystal kosher salt: Our preferred brand! You can adjust to taste, but it’s less salty than other brands, so be cautious.
How to Make Gullah Crab Rice
Here’s a step-by-step guide for making our flavorful fried crab rice recipe:
- Cook the Rice: Rinse the rice under cool water and drain it. Bring 2 cups of water to a boil in a pot, add chicken bouillon powder, and stir in the rice. Reduce heat to low, cover, and cook for 20 minutes. Set aside.
- Cook the Bacon: Fry the bacon in a small skillet over medium-low heat until crispy, about 3-5 minutes. Remove the bacon and set aside, keeping the bacon fat in the pan.
- Sauté the Veggies: Add the diced celery, bell pepper, and onion to the bacon fat. Cook over medium heat until the veggies are soft and the onion is clear, about 5 minutes.
- Add the Crab: Stir in the lump blue crab meat and cook for 5-10 minutes.
- Combine Everything: Add the cooked rice, bacon, granulated garlic, granulated onion, and black pepper. Stir well and cook on low for another 5-10 minutes.
- Serve and Enjoy: Serve and enjoy!
What to Serve with Crab Rice
Gullah Crab Rice goes great with many Southern sides to complete your meal. Here are some tasty options:
- Collard Greens or other Southern greens like Mustard Greens or Turnip Greens.
- Cornbread
- Fried Fish
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop.
Commonly Asked Questions
What type of crab is best for fried crab rice?
The best type of crab for fried crab rice is lump blue crab meat. It has a sweet, delicate flavor and a tender texture that works perfectly in this dish. If you can’t find lump blue crab, you can also use fresh claw meat.
What type of skillet to use?
A cast iron skillet is best for this recipe, but if you don’t have a cast iron skillet, a nonstick skillet will also work.
How do I make the rice fluffier?
To make the rice fluffier, be sure not to stir it too much while it cooks. Once it’s done, let it sit covered for a few minutes before fluffing with a fork to separate the grains.
Can I use a different type of rice?
While Carolina Gold rice is the most authentic for this dish, you can use other types of long-grain white rice. Jasmine rice or Basmati rice are good alternatives, but they will have a slightly different texture.
Summary
Gullah Crab Rice is a delicious dish full of Southern history and flavor. The crab, bacon, and veggies come together to make a meal that’s easy to make and great to share. We hope you enjoy this recipe and make it for family and friends!
Crab Rice Recipe
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- Medium Pot with Lid
- Fine Mesh Sieve or Colander
- Cutting Board and Knife
- Small Skillet
- Wooden spoon or spatula
Ingredients
- 1 cup extra long-grain white rice uncooked
- 2 cups water
- 1 tablespoon chicken bouillon powder or 1 cube
- 3 strips thick-cut bacon diced
- 1-2 stalks celery diced
- 1 small green bell pepper diced
- 1 small yellow onion diced
- 1 pound lump blue crab meat
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1/2 teaspoon Diamond Crystal kosher salt plus more to taste
- 1/4 teaspoon ground black pepper plus more to taste
Instructions
- Cook the Rice: Start by rinsing the rice under cool water to remove excess starch. Drain well. In a pot, bring 2 cups of water to a boil. Add chicken bouillon powder and stir in the rice (if using a bouillon cube, allow it to dissolve before adding rice). Reduce the heat to low, cover, and let it cook undisturbed for 20 minutes. Once done, remove from heat and set it aside.
- Cook the Bacon: While your rice is cooking, fry the bacon in a small skillet over medium-low heat until it is brown and crispy and all the fat has rendered, about 3 to 5 minutes. Carefully remove the bacon pieces and set them aside. Keep the bacon fat in the pan.
- Sauté the Veggies: Add the diced celery, bell pepper, and onion to the pan with the bacon fat. Sauté over medium heat until the veggies are softened and the onion is translucent, about 5 minutes.
- Add the Crab: Stir in the lump blue crab meat and cook for an additional 5 to 10 minutes.
- Combine Everything: Add the cooked rice, bacon, granulated garlic, granulated onion, and ground black pepper. Adjust seasoning to taste. Stir everything together until well mixed and cook on low heat for 5 to 10 minutes more.
- Serve and Enjoy: Serve and enjoy!
Notes
- Use liquid chicken broth as a substitute for bouillon powder or cubes.
- Store bought lump blue crab meat is typically pre-cooked and ready to eat, so it is safe to use directly in this recipe without additional cooking beforehand.
- When lump crab meat is not available or if you prefer a different texture and flavor, you can use claw meat or special crab meat as substitutes.
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