Crab Congee

Time & Yield

Time: 1 Hour 30 Minutes
Yield: 6 Servings

Ingredients

• 1 cup Short Grain Rice (Sushi Rice)

• 2 tbsp Ginger, peeled and minced

• 3 cloves Minced Garlic

• 4 tbsp Sesame Oil, divided

• 6 cups Fish Stock (preferably crab stock if possible)

• 2 cups Water

• 8.5oz Premium Canned Crab (reserve the canning liquid in your stock)

• 1/2 lb. Shiitake Mushrooms, sliced

• 1 tsp Salt

• 1 Sliced Green Onion (for garnish)

Recipe

1. Put the rice (1 cup) in a sieve and clean the rice thoroughly by running water over it until the water passing through runs clear (3-5 minutes of active cleaning), set aside

2. In a large pot sauté the minced ginger (2 tbsp) and minced garlic (3 cloves) in sesame oil (2 tbsp) over medium heat until fragrant (1-2 minutes), but before they start to brown

3. Add the rice (1 cup, cleaned) and continue to sauté for another 2-3 minutes (do not burn the rice, just lightly toast)

4. Add all of the stock (6 cups), water (2 cups), reserved canned liquid, and salt (1 tsp) to the pot with the rice and bring to a boil. Then, reduce heat and simmer for about an hour stirring occasionally to ensure the bottom doesn’t burn to the pan

5. Check to see the consistency of the congee - adding more liquid as desired to loosen it up, or continuing to cook to further reduce it

6. As the congee reaches your desired consistency, in a large sauté pan cook the sliced mushrooms (1/2 lb.) on medium high heat in the remaining sesame oil (2 tbsp) for 7-10 minutes until they start to brown

7. Add the canned crab meat (8.5oz) to the mushrooms and stir to mix the flavors, cook for 1-2 minutes until the crab is heated through

8. Ladle desired amount of congee into a bowl, cover with the crab and mushroom mix, and top with green onion and serve!

Notes

• When cooking the mushrooms they may initially absorb the oil, but will then release it again as they cook. Ideally keep the mushrooms apart in the pan, to borrow from Julia Childs, do not crowd the mushrooms

• We also love this with a soft boiled egg - to add, bring a pot of water to a boil, add a raw egg (still in its shell) and cook for exactly 7 minutes. Remove to a bowl of ice water. Once cool enough to touch (30 seconds), peel the shell off, add the egg to your bowl, cut in half and let the yolk spill over your congee

Congee Base Source: Healthy Nibbles and Bits