Wear heavy rubber gloves or use a dish towel to protect hands. Twist each crab leg at the joint and pull out the tendons. Using kitchen shears, cut through the shells; pull apart the shells and remove the crabmeat. Pat crabmeat dry with paper towels. Break crabmeat into bite-size pieces; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This quick crab fried rice recipe is better than anything you’d get at your local take-out restaurant. Plus, it’s a great opportunity to use up leftover cooked rice and customize with your favorite vegetables.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. Fish Market frozen golden king crab legs, thawed | ||
| 3 tbsp. peanut oil, divided | ||
| 1 Hy-Vee large egg, beaten | ||
| 2 whole dried red chile peppers* | ||
| 2 tsp. minced ginger | ||
| 4 cloves garlic, minced | ||
| 3 c. cold cooked Hy-Vee long grain white rice | ||
| 1 c. 1-in. green onion pieces, bottoms and tops separated, divided | ||
| ½ tsp. ground white pepper | ||
| 2 tbsp. Hy-Vee soy sauce | ||
| 2 tbsp. mirin sweet cooking rice wine | ||
| 2 tsp. Hy-Vee toasted sesame oil | ||
| ⅓ c. cooked Hy-Vee Select frozen petite green peas | ||
| ⅓ c. cooked diced carrots | ||
| 1 c. canned bean sprouts in water, drained |
Things To Grab
- Heavy rubber gloves
- Kitchen shears
- Paper towels
- Wok or large skillet
Directions
Heat a wok or large skillet over high heat. Add 1 Tbsp. peanut oil. Add beaten egg; cook and stir for 1 minute or until egg is set. Remove egg from wok and set aside.
Add remaining 2 Tbsp. oil to wok. Add red chiles, ginger and garlic; cook for 1 minute or until ginger and garlic begin to brown. Stir in the rice; cook for 5 to 6 minutes or until rice begins to crisp, stirring frequently.
Add green onion bottoms; season with white pepper. Stir in rice wine, sesame oil and soy sauce. Gently stir in peas, carrots, crabmeat and cooked egg; cook for 2 to 3 minutes or until heated through, stirring constantly.
Add the bean sprouts and green onion tops; toss to combine. Remove and discard red chiles. Serve immediately.
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Nutrition facts
Servings
470 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 190mg
- Sodium: 1520mg
- Total Carbohydrates: 46g
- Protein: 33g
Daily Values
0%
Iron 15%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 10%