Ingredients
Scale
1 tablespoon olive oil
4 slices thick cut Applewood Smoked Bacon,
cut into lardons which are thin slivers a little less that 1/2″ wide)
1 tablespoon unsalted butter
1 medium onion, finely chopped
1 medium carrot, finely chopped
3–4 garlic cloves, minced
1 tablespoon curry powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 cups short grain brown rice
1 large tomato, seeded and diced
1 pound lump crabmeat, picked free of shells
1–13 ounce can unsweetened coconut milk
1 lime, juice and grated zest
1 1/2 cups frozen peas
Hot sauce (I liked Sriracha in this)
1/4 cup scallions, finely sliced
1/4 cup each fresh cilantro and tarragon, chopped
Instructions
- Heat the oil in a 4 quart sauté pan or Dutch oven and add the bacon. Cook until crisp, remove the bacon to drain on paper towels and reserve.
- Put the butter in the pan and when the foam subsides add the onion, carrot and garlic. Cook, stirring, for 2 minutes then add the curry powder, coriander, cardamom, salt and pepper and cook 2-3 minutes longer. Add the rice and sauté for another 2 minutes. Add the tomatoes, crabmeat, coconut milk, 1 1/2 cups water, lime juice and zest and bring to a boil.
- Reduce heat, cover and simmer for about 30 minutes until the liquid is absorbed. Add the frozen peas and the reserved bacon to the pan and cook about 5 minutes longer to heat through.
- Remove the pan from the heat and let it stand, covered, for and additional 10 minutes. Stir the rice and taste for seasoning adding salt and hot sauce to taste. Serve garnished with scallions and herbs.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Seafood
- Method: Sautéing
- Cuisine: Creole
