Crabby Carolina Rice

Ingredients

• 0.5 cup tomatoes canned drained chopped
• 14 ounces crab meat 
• 2  garlic cloves minced
• 1 teaspoon juice of lemon fresh
• 1 tablespoon old bay seasoning 
• 1 medium onion finely chopped
• 4 servings salt 
• 2  scallions thinly sliced
• 2.5 tablespoons butter unsalted
• 1 tablespoon vegetable oil 
• 1.5 cups carolina long-grain white

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• spatula

Directions

1. In a large saucepan of boiling water, cook the rice over moderately high heat, stirring occasionally, until tender, about 12 minutes.
2. Drain and spread on a baking sheet to cool.
3. In a large skillet, toast the Old Bay Seasoning over low heat until fragrant, about 40 seconds. Scrape the spice mixture into a small bowl and let cool. Melt the butter in the skillet.
4. Add the crabmeat and 1 teaspoon of the Old Bay Seasoning and cook over moderately high heat for 1 1/2 minutes, tossing gently with a spatula.
5. Transfer to a plate.
6. Heat the oil in the skillet.
7. Add the onion and cook over moderately low heat until softened, about 4 minutes.
8. Add the garlic and the remaining 2 teaspoons of Old Bay and cook, stirring, until fragrant, about 2 minutes.
9. Add the tomatoes and cook until dry, about 4 minutes.
10. Add the rice and cook over moderate heat, stirring, until heated through, about 3 minutes.
11. Add the crabmeat and lemon juice and cook, stirring, until hot. Season with salt and transfer to warmed bowls.
12. Sprinkle the scallions over the rice and serve.
13. Make Ahead: The recipe can be prepared through Step 1 and refrigerated overnight.
14. Wine Recommendation: A fruity white with refreshing acidity would echo the pairing of sweet crab and slightly tangy tomatoes. Look for a lime-scented Australian Riesling, such as the 2000 Penfolds Eden Valley Reserve or the 2000 Wolf Blass Gold Label.