Food Recipes Dinner Rice Dishes Lowcountry Crab Rice 5.0 (1) 1 Review Brown butter, Carolina Gold rice, smoked paprika, and allspice make this rice dish a warming, decadent favorite in the Lowcountry. By Roscoe Hall Roscoe Hall Roscoe Hall is more than just a chef—he’s a culinary force with a gift for making cooking both approachable and fun. From humble beginnings as a dishwasher, Roscoe quickly ascended the culinary ranks, earning the opportunity to train under Alice Waters at the iconic Chez Panisse. His journey didn’t stop there; he went on to work alongside the legendary David Chang at Momofuku, honing his skills in some of the most revered kitchens in the world. Food & Wine's Editorial Guidelines Updated on September 20, 2024 Tested by Anna Theoktisto Tested by Anna Theoktisto Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Active Time: 30 mins Total Time: 30 mins Servings: 4 Jump to recipe The flavors of brown butter, smoked paprika, ginger, and allspice infuse this rich and satisfying dish of rice and jumbo lump crab meat from South Carolina’s Lowcountry. Carolina Gold rice, the heirloom variety with historic roots in the region, is key here as its fluffy individual grains sop up the brown butter and blend of spices. Lemon juice brightens the layered, buttery mix while chives provide color and the slightest allium bite. Frequently Asked Questions What is Carolina Gold rice? Carolina Gold rice is a long-grain heirloom rice from the American South that’s heralded by chefs for its nutty flavor and fluffy grains. Carolina Gold was once the most popular type of rice grown in the United States., (More recently, higher yield strains surpassed it.) Thanks to producers like Anson Mills, Rollen’s Raw Grains, and Marsh Hen Mill, Carolina Gold rice remains available to buy across the country. What is jumbo lump crab? Jumbo lump crab meat comes from the two large muscles connected to a crab’s swimming fins. It’s prized for its large size, sweet taste, and delicate texture while also retaining its shape in dishes such as crab cakes and pastas. Notes from the Food & Wine Test Kitchen The rice only partially cooks in the boiling water in Step 2. It finishes cooking when you put it back in the saucepan with some brown butter and cover it to let it steam. Cook Mode (Keep screen awake) Ingredients 1 cup (8 ounces) unsalted butter 4 cups water 2 fresh bay leaves Pinch of kosher salt plus 1 1/2 teaspoons, divided, plus more to taste 1 1/4 cups Carolina Gold rice 1 1/2 teaspoons smoked paprika 1 1/2 teaspoons black pepper 1/4 teaspoon dry ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon mustard powder 1 1/2 pounds jumbo lump crab, picked (about 4 cups) Juice of ½ lemon 1 tablespoon thinly sliced chives Directions Heat butter in a large nonstick skillet over medium heat until melted. Reduce heat to medium-low to maintain a gentle simmer and cook the butter until you see foamy bubbles. As the butter cooks, take a spoon and skim as much foam into a small bowl as you can; discard. Continue cooking the butter, stirring occasionally, until the color darkens and you smell a nutty aroma, 6 to 8 minutes. Remove the pan from the heat and strain the butter into a heatproof measuring cup or bowl; discard solids. Set aside. Save the buttered skillet pan for later use. Bring water, bay leaves, and a pinch of salt to a boil over high heat in a medium saucepan. Reduce heat to medium-high and stir in the rice. Simmer, uncovered and stirring often to prevent sticking, for 10 minutes. Strain the rice into a colander and then transfer to the back to the saucepan and stir in 3 tablespoons brown butter. Cover the pan and let sit for at least 10 minutes to finish steaming the rice. Stir smoked paprika, pepper, allspice, ginger, mustard powder, and 1/2 teaspoon salt together in a small bowl. Place next to the stove. Heat 1 tablespoon brown butter in the reserved buttered skillet pan over medium-high. Add crab and season crab with all but a pinch of the dry spice mixture. Stir the crab gently until the spice mixture coats the crab, trying not to break up in any clumps. Reduce the heat to medium-low and cook, stirring once halfway through, until crab browns and forms a crust, about 5 minutes. Transfer 2 cups crab to a small bowl and set aside for serving. Fold in rice and 2 tablespoons brown butter into the remaining crab mixture in skillet. Season with remaining 1 teaspoon salt plus more to taste. Cook over medium-low until hot, about 3 minutes. Serve the crab rice topped with reserved crab, pinch of the seasoning, chives, lemon juice, and more brown butter, if desired. Courtesy of Peyton Beckwith Rate It Print