Crab And Garlic Fried Rice | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Quickly heated in a cast-iron skillet, this buttery, egg-yolk coated rice is infused with garlic and topped with succulent crabmeat—perfectly moist and delicious!
Ingredients
- 4 cups cooked long-grained white rice, refrigerated for at least 1 to 2 days
- 2 tablespoons clarified butter
- 2 tablespoons chopped garlic
- 1 teaspoon kosher salt
- 5 large egg yolks, beaten well
- 6 ounces lump crabmeat, picked over for shells and cartilage (about 1 cup)
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