As I fingered through my mother’s recipe box, I came upon her Napper Rice recipe. My mother did not cook it very often, she only brought it out on special occasions. I took her recipe and played with it some because as usual, she didn’t write everything down. The below recipe is what I finally thought was perfect. The dish has everything I’m looking for. The succulent sweetness of the crab and the earthy taste of the mushrooms and soy sauce compliment each other well. On top of that, there is the beef and eggs that bring the whole dish together.
Until next time do what Chef Dina does: make life a delicacy!
Family Napper Rice
by Dina Barton
Servings: 8-10 main dish
Prep time: 15 minutes
Cook time: 20 minutes
5 tablespoons unsalted butter
4 cloves garlic, minced
4 ounces of whole mushrooms, sliced
1 celery stalk, chopped and de- ribbed (de-ribbing optional)
1 medium yellow onion, chopped
1 pound ground beef
1 teaspoon salt
¼ teaspoon black pepper
19 ounces crabmeat, cleaned and chopped
2 cups cooked rice
¼ cup soy sauce
Melt 4 tablespoons butter in a large skillet on medium low heat. Add garlic, mushrooms, celery and onion. Cook 5-7 minutes or until celery is tender and onions translucent.
Remove skillet from heat and with a slotted spoon remove the vegetables to a plate. Set aside.
Put skillet back on the stove and turn heat to medium. Add beef, ¾ teaspoon of salt and pepper. Cook until the beef is no longer pink. Remove skillet from heat and drain the fat from the skillet.
In a small skillet, melt the remaining 1 tablespoon of butter. In a small bowl, add eggs and the remaining ¼ teaspoon of salt. Whisk until mixed. Pour eggs into the skillet and as the eggs cook, lift edges to let runny eggs go underneath. Wait 30 seconds and flip. Cook until eggs are firm but moist. Remove eggs from heat and transfer them to a plate. Cut eggs into small pieces.
Add the vegetables, eggs, crabmeat and rice to the beef. Stir in soy sauce and cook over medium low heat until mixture is heated through. Serve.