Devon crab fried rice in butter
I wanted to cook crab meat fried rice for awhile now. Luckily on my trip back to Devon a fortnight ago I managed to get some live crabs. Some were cooked chilly crabs immediately and eat with Man-tao bun and some I steamed and picked the meat and freeze.
It is extremely satisfying for me to do everything from scratch as I know I am eating real crab meat and not mixed with the fake ‘crabsticks’. Devon crabs are wonderful.
A guide to how I fry my butter crabby rice with TIPs.
Firstly gets everything ready. Use as much crab meat as you like. Don’t forget the brown meat as that’s where the taste is! I used 3 eggs, 2 chillies, a bulb of garlic, same size ginger as garlic bulb, 2 banana shallots, half bowl of green peas, 2 stalks of spring onions and a lot of love thrown in. Seasoning was only salt and pepper freshly ground. No condiments and no sauces, just crabs.
TIP – First add in half the eggs and let them set a bit before adding rice and the rest of the beaten eggs. This ensures that your fried rice get some nice bits of set eggs and some colour to the rice.
TIP – Only add the red chillies and spring onions at the last minute before serving as cooking them will make them soft, soggy and lose the fresh taste. (in my opinion)
TIP – I boiled my rice last night and let dry in the fridge and I make sure I separate each grains before using.
TIP – The seasoning I used was only salt and pepper as I wanted to taste the crab. There is a hint of ginger at the back; is what I like with my seafood. Although I would prefer a whiter rice, my Devon eggs yolks were extremely red! Next cometh the most difficult part. Plating.
