How To Make Crab Rice - Best Recipe | Charleston Magazine

Ingredients

• 3 qts. water
• 1 Tbs. + 1½ tsp. coarse kosher salt
• 8 medium stalks asparagus, tough stems trimmed
• 2 Tbs. unsalted butter
• 1 Tbs. olive oil
• 1 Tbs. minced fresh ginger
• 1/4 cup thinly sliced green onions, white and green parts (from about
• 2 green onions), plus more for garnish
• 1/4 cup small dice red bell pepper (from about 1/4 of a pepper)
• 1/4 cup small dice fennel (from about
• 1/4 of a medium bulb)
• 1 Tbs. finely grated fresh turmeric or 2 tsp. dried turmeric
• 1 small Thai chile or 1/2 Fresno chile, thinly sliced
• 3 oz. shiitake mushrooms, lightly brushed, stems removed, and caps thinly sliced
• 4 cups cooked Carolina Gold rice middlins, cold or at room temperature (from 2 cups uncooked)
• 1 Tbs. fresh thyme leaves
• 1 lb. jumbo lump blue crab meat, gently picked carefully for shell
• Toasted benne seeds, for garnish
• Dry Aleppo pepper, available online and at some grocery stores, for garnish
• 1/3 cup mayonnaise, Blue Plate or Hellmann's preferred
• 1/4 tsp. finely grated lemon zest
• 1 Tbs. fresh lemon juice
• 2 dashes Tabasco, or to taste
• 2 tsp. minced chives
• Pinch coarse kosher salt