Welcome, food enthusiasts, to a culinary journey that promises to tantalize your taste buds and elevate your home cooking! The Steamy Kitchen team is thrilled to showcase a truly exceptional dish that our recipe testers absolutely adored: Hank Shaw’s Crab Fried Rice with Pineapple. This vibrant and flavorful recipe, plucked directly from the pages of his brilliant new cookbook, “Hook, Line and Supper,” is not just a meal – it’s an experience. Prepare to discover why this dish stands out as a true masterpiece of Asian-inspired cuisine, combining the succulent sweetness of crab with the tropical zest of pineapple in a harmony that’s simply irresistible.
And the excitement doesn’t stop there! In celebration of this incredible recipe and Hank Shaw’s expertise, we’re hosting a special giveaway. You could win a $50 dinner party gift card to treat yourself and your loved ones, along with a signed copy of “Hook, Line and Supper” – a must-have for any seafood aficionado. Dive into the world of fresh flavors and expert techniques that Hank brings to the table, both literally and figuratively!
Meet Hank Shaw: A Master of Wild Foods and Flavor
Hank Shaw is more than just a cookbook author; he’s a true culinary icon, a five-time published author renowned for his deep passion for wild foods. His philosophy revolves around respecting and utilizing nature’s bounty, a principle he masterfully applies to everything from foraging for exotic plants to hunting and fishing. His expertise isn’t just theoretical; it’s hands-on, developed through years of experience in the field and the kitchen. Hank’s dedication to sustainable, flavorful eating is evident in every recipe he crafts, transforming humble ingredients into extraordinary dishes. His James Beard Award-winning website, Hunter Angler Gardener Cook, serves as a testament to his extensive knowledge and commitment to sharing the art of wild cuisine.
The culinary community at Steamy Kitchen has long admired Hank’s work, especially his innovative approach to traditional dishes. So, when the chance arose to test his Crab Fried Rice recipe, we eagerly seized the opportunity. What immediately captured our hearts about this recipe is its incredible flexibility. Hank understands that access to specific ingredients can vary, and he has ingeniously designed this dish to be adaptable, allowing you to use any type of fresh crabmeat you can find. This accessibility, combined with his signature touch, ensures that a gourmet experience is within reach for every home cook.
The Art of Fried Rice: Hank Shaw’s Philosophy
This simple yet profoundly impressive recipe is a shining example from Hank Shaw’s acclaimed new book, “Hook, Line and Supper.” Hank’s approach to fried rice perfectly encapsulates his practical and flavorful cooking philosophy. As he himself states in an excerpt from the book, “True fried rice is essentially a ‘garbage plate’ dish made with whatever is lying around. Toss it all together with an egg, last night’s rice, and bam, there’s dinner.” This philosophy resonates deeply with anyone who appreciates resourcefulness in the kitchen without compromising on taste. It’s a concept that champions creativity and minimizes waste, transforming everyday leftovers into a feast.
For those of us who consider ourselves seasoned enthusiasts of fried rice, Hank’s words ring absolutely true. The beauty of this dish lies not in a rigid adherence to ingredients, but in the art of combining readily available components with the right technique to create something truly magical. His recipe isn’t just about cooking; it’s about embracing the spirit of resourceful, delicious eating, making it accessible and enjoyable for everyone.
Why Hank Shaw’s Crab Fried Rice with Pineapple Recipe Works Wonders
There are countless fried rice recipes out there, but Hank Shaw’s Crab Fried Rice with Pineapple distinguishes itself through a few key elements that guarantee a superior culinary experience:
- Unrivaled Flavor, Better Than Takeout: Forget your usual takeout order. This homemade crab fried rice delivers an authentic, restaurant-quality taste that is far superior to anything you’ll get from a box. The fresh ingredients and precise cooking method ensure a depth of flavor that’s hard to beat.
- Flexible & Adaptable Crab Selection: Hank’s genius lies in his understanding that the best ingredients are often the ones you have on hand. Whether you have sweet Dungeness, delicate blue crab, or robust king crab, this recipe allows you to use any crab meat available to you, making it incredibly versatile and user-friendly.
- Hearty, Wholesome & Remarkably Quick: Despite its impressive flavor profile, this dish is incredibly simple and satisfying to prepare. In just about 20 minutes, you can go from pantry to plate, making it an ideal choice for a quick weeknight dinner or a spontaneous gathering. It’s a hearty meal that doesn’t compromise on speed.
- High-Heat Cooking for Perfect Texture: The secret to truly great fried rice is high-heat cooking. This method ensures that all ingredients are fried quickly, developing a delightful caramelization and preventing the rice from becoming soggy. Each grain of rice gets hot and slightly crispy to the core, providing that perfect texture contrast you crave in fried rice.
- The Tropical Twist of Pineapple: The addition of pineapple is a game-changer, offering a sweet and tangy counterpoint to the savory crab and rich seasonings. It elevates the dish, adding a refreshing burst of flavor that brightens every bite and makes this fried rice truly unique.
Mastering the Method: Simple Steps to Spectacular Crab Fried Rice
Creating this delightful crab and pineapple fried rice is surprisingly straightforward, relying on just a few key techniques and the right equipment. You’ll begin by heating your choice of oil—peanut oil, lard, or any other vegetable oil—in a wok over a blazing high heat. The golden rule for perfect fried rice texture is to always use day-old, chilled rice; this prevents clumping and allows for those desirable crispy edges. First, lightly scramble your eggs in the hot wok, then quickly transfer them to a separate bowl and set aside. This ensures they don’t overcook or become rubbery when added back into the dish.
Next, add a touch more oil to the wok and introduce your aromatics: freshly minced ginger, pungent garlic, vibrant chiles, and crisp green onions. Sauté these fragrant ingredients briefly over high heat, allowing their flavors to bloom without burning. This aromatic base is crucial for the dish’s overall complexity. Finally, bring it all together: add the day-old rice, your selected crabmeat, the sweet and tangy pineapple (whether fresh or canned, both work beautifully), the reserved scrambled eggs, and a splash of fish sauce for that essential umami depth. Toss everything together vigorously, turn off the heat, and finish with a generous scattering of fresh cilantro. It truly couldn’t be any easier to achieve such a sophisticated and satisfying meal!
A Deep Dive into Hook, Line and Supper
My personal connection with Hank Shaw goes back years. I fondly recall a memorable fishing trip he took me on when I resided in Florida – a true testament to his passion for the outdoors and his generous spirit. That snapshot above captures just one of the many fun memories shared. Hank’s “Hook, Line and Supper” is more than just a cookbook; it’s an indispensable companion for anyone who loves or wants to learn about preparing and cooking fish and seafood. This book is a comprehensive guide that demystifies the entire process, from understanding how to responsibly source your fish to mastering the art of cleaning, filleting, and cooking various species from across North America.
Whether you’re an experienced angler or a novice home cook looking to incorporate more seafood into your diet, Hank’s book provides invaluable insights. He covers everything from basic techniques to advanced preparations, ensuring that every dish you create is not only delicious but also respectfully handled. It’s a foundational text for anyone seeking to deepen their understanding and appreciation of marine and freshwater edibles, making it the most comprehensive guide available for preparing and cooking fish and seafood.
Our Recipe Testers Rave About Hank’s Crab Fried Rice!
The true measure of any recipe’s success lies in the feedback from real home cooks. Our dedicated Steamy Kitchen Recipe Testers put Hank’s Crab Fried Rice with Pineapple through its paces, and the results were overwhelmingly positive. Here are some snapshots and insights from their culinary adventures:
Kim Semsel: “I served it as a deconstructed salad, and it was absolutely delicious. I used a blend of half peanut and half canola oils, and I also decided to back off on the fish sauce a bit, as I personally find it can sometimes be a bit overwhelming. Even with my adjustments, the dish was truly good!”
Jy Kraska: “Unfortunately, crab isn’t readily sold where I live. I asked my partner to pick up some crayfish, but he brought back small prawns instead. So, I guess my dish doesn’t quite qualify as ‘crab’ fried rice! Nevertheless, it turned out very appetizing – a delicious pineapple prawn fried rice. The rice itself had a beautiful reddish hue because it was cooked with a mix of red rice and black glutinous rice, which added another layer of visual appeal and flavor.”
Karen Munro: “I made this recipe just last week, and I opted for a healthier base by using brown rice and quinoa. I also decided to leave out the pineapple, customizing it to my preference. It was still fantastic!”
Grab Your Copy of Hook, Line, and Supper Cookbook
Ready to explore more incredible seafood recipes from Hank Shaw? His book, “Hook, Line and Supper,” is an invaluable resource for any kitchen. Don’t miss out on the opportunity to learn from one of the best in wild food preparation.
Crab Fried Rice with Pineapple
This simple, yet impressive recipe comes from Hank Shaw’s fantastic new book, Hook, Line and Supper! Hank is a 5-time cookbook author, a cherished friend, and an experienced forager, fisher, and hunter. He also runs the esteemed James Beard Award–winning website Hunter Angler Gardener Cook.
Pin Recipe
Ingredients
- 3 tablespoons peanut oil, lard, or other vegetable oil, divided
- 2 to 3 eggs, lightly beaten
- 3 to 4 green onions, chopped
- 1 tablespoon minced fresh ginger
- 1 clove garlic, minced
- 1 tablespoon minced lemongrass (optional)
- 3 to 5 dried hot chiles, broken up and partially seeded
- 1/2 pound crabmeat
- 1/2 pound pineapple, cut into chunks (fresh or canned)
- 3 cups cooked, cooled (day-old) rice
- 2 to 3 tablespoons fish sauce or soy sauce
- 1/3 cup chopped cilantro
Instructions
- Heat 1 tablespoon of the peanut oil in a wok or large non-stick sauté pan over high heat. Use your hottest burner. The second the oil begins to smoke, pour in the beaten eggs and swirl them around in the pan to coat it in a thin layer. Let this cook for a couple seconds, then use a spatula or wooden spoon to break it up into pieces. Tip it out of the pan and into a bowl. Set aside.
- Wipe the inside of the wok with a paper towel and add the remaining peanut oil. Let this heat up for about a minute, and the moment it smokes, add the chopped green onions, ginger, garlic, lemongrass (if using), and chiles. Stir-fry these aromatics for 30 seconds to 1 minute over high heat until fragrant.
- Add the cooked rice, crabmeat, pineapple chunks, the reserved cooked eggs, and fish sauce to the wok. Stir-fry vigorously for 2 minutes, ensuring everything is well combined and heated through. Now, let the mixture cook undisturbed for 1 minute; this important step allows the rice to develop a slightly crispy texture and beautiful color. Toss well and repeat this undisturbed cooking process for 1 more minute. Turn off the heat and gently mix in the fresh cilantro. Serve immediately.
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Steamy Kitchen Recipe Tester Reviews
Jy Kraska: “Crab isn’t sold here, so I asked my other half to buy some crayfish, but he bought small prawns instead. Guess my dish doesn’t qualify as pure ‘crab’ fried rice! It’s very appetizing nevertheless, tasting like a delicious pineapple prawn fried rice. The rice turned out beautifully reddish because I cooked it with a little red rice and black glutinous rice, which added a wonderful visual element and unique texture.”
Kim Semsel: “I opted to serve this as a deconstructed salad, and it was simply delicious. I used a blend of half peanut and half canola oils for frying. I also decided to reduce the amount of fish sauce, as I often find it a bit overwhelming for my palate. Even with these modifications, the result was really good!”
Karen Munro: “I prepared this last week, making a healthier version by incorporating both brown rice and quinoa as the base. I also chose to omit the pineapple, tailoring the recipe to my personal taste. It was incredibly satisfying and flavorful even with these changes!”
To purchase Hank’s new book, Hook, Line and Supper, click HERE!
Don’t Miss Out! Enter Our Crab Fried Rice Recipe Giveaway!
This is your chance to win big and experience the flavors of “Hook, Line and Supper” firsthand! We’re giving away a $50 dinner party gift card and a signed copy of Hank Shaw’s fantastic new cookbook. Imagine hosting a memorable dinner with friends, inspired by Hank’s culinary wisdom, or simply enjoying his recipes in your own kitchen. This giveaway is the perfect opportunity to bring gourmet seafood experiences right to your home.
Enter the giveaway below for your chance to win these incredible prizes and embark on your own culinary adventure!