SALLIE ANN’S O’ FUSKIE FRIED CRAB RICE
(Added October, 2003)

• 1 ½ cups uncooked rice
• 2 ¼ cups warm water
• Pinch salt
• 2 strips bacon
• ¼ cup vegetable oil
• 1 stalk celery, chopped
• 1 medium green bell pepper, chopped
• 1 medium onion, chopped
• 1 ½ - 2 lbs. crabmeat (lump and claw)
• 1 tablespoon garlic powder
• Salt and black pepper to taste

-- Measure the dry rice, then rinse and drain it several times.
 
-- Put the warm water and a pinch of salt in a medium pot.
 
-- Cover, bring to a boil, and simmer 20 minutes or more, until the rice is done and the water is absorbed.
 
-- Fry the bacon until crispy in a 12-inch skillet; when the bacon is done, remove it from the pan, set aside, and then crumble when cool.
 
-- Add the oil to the bacon fat in the skillet, heat, then add the celery, bell pepper, and onion.
 
-- Stir-fry until the onions are clear, then add the crab and cook another 5-10 minutes until the crab begins to brown.
 
-- Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste, and stir constantly until evenly combined.
 
-- Cover the mixture and simmer for at least10 minutes. (If you’d like a meatier mixture, just use more crabmeat and less rice).

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