Earlier this week I made something insanely delicious.
And I just simply couldn’t keep it a secret anymore.
I’ve been counting the days ’till Friday so that I could share this new black rice recipe with y’all.
And now that Friday is here- I’m all smiles because this recipe is gunna rock your world.
Black rice and crab claws are a match made in heaven. Most of you have probably had crabs- but believe me, you’ve never quite had ’em quite like this.
Have you ever tossed rice n’ crabs with a bit of spicy harissa sauce? I didn’t think so. It was totally new for me, too but now that I’ve tried it I think I’m hooked. The flavor! It was tender and spicy. And you totally need to make this tonight.
When I was a young girl, my mother, sister and I went crabbing. We crabbed all day and then came home for spaghetti and crabs. But those were the rinky dink blue claw crabs- nothin’ like these here monster claws that I am just loving.
The blue claw crabs didn’t have much meat to them but these snow crabs are the meatiest little suckers I’ve ever seen- well they’re almost as good as lobster. I opted for rice instead of spaghetti because it’s always good to switch things up, isn’t it?
I topped my black rice with lemon zest, parsley, scallions and mina harissa sauce. Yes, I am obsessed with this stuff- it’s spicy but boy o’ boy does it taste good.
This dish would be great with any toppings but I’ve been on a harissa sauce kick as of late so I tossed in a bit for some pizazz.
This recipe is a winner.
And let me tell you…
You’re gunna love it.
I mean really love it.
So, go ahead. Mix up your dinner tonight and toss a lil’ snow crab with some easy-peasy black rice. Don’t say I didn’t warn ‘ya. It’s addicting.
Ingredients
- 2 cups cooked black rice 1 cup dry
- 1 tbsp. fresh lemon zest
- 1 tbsp. mina harissa sauce
- 1 tbsp. extra-virgin olive oil
- 1 scallion thinly sliced
- 1/4 cup finely chopped fresh parsley
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- 8 frozen snow crab cocktail claws
- 1/4 cup So Delicious dairy-free Greek plain yogurt
Instructions
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In a large pot of boiling water, cook crab claws for 2-3 minutes or until pink and well done. Drain water; set crab claws aside.
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In a large bowl, combine all ingredients except crab cocktail claws; gently toss to combine.
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Transfer rice mixture into four serving bowls, place two crab claws into each bowl.
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Serve warm with a dollop of yogurt.
Such a fun recipe!
Never heard of Harissa sauce, but I know I will totally love it! I want to make everything on your site so far!!
It’s so yummy; spicy but great to spice up plain grains and also a nice touch to add atop tacos and burritos too!
Oh yum! Huge black rice fans in this house too, all of us. Reminds me I need to hit up my favorite supplier when we’re next in the city :). Mind sharing where you get your crab claws? Not a staple in my pantry, but I do love crab!
Thanks darling! I got them from Anderson Seafood (online) and it is AMAZING. By far the best seafood I’ve ever had and the packaging is incredible-they do a great job to keep it insulated and chilled on ice. I am So impressed every time they deliver my order to my home. The website is: http://andersonseafoods.com/
Hope you enjoy it!
xoxo
You had me at the first picture 🙂 Stunning.
Thanks Jen!
AMIE THIS RECIPE LOOKS GREAT IS THE HARISSA SAUCE GLUTEN FREE AND EASY TO PURCHASE. PLEASE LET ME KNOW I WOULD LOVE TO TRY IT. HAVE A GREAT DAY!
Thanks Beverly; it’s amazing and gluten-free and dairy-free. Only a few ingredients, which is why I love it so much! The Mina Harissa website is: http://www.casablancafoods.com/
Hope you enjoy it! I love the hot and spicy and they are coming out with a green one, too! Have a fabulous weekend and thanks again for your comment!