Time to go back into my mother’s recipe box. John and I both were hankering from something different and one that I haven’t cooked from in a while. As I fingered through the index cards, I came upon a Napper Rice recipe. How could I forget about this delicious mixture of crab, beef, and rice? This is the perfect solution to our hankering.
I’m not sure where this recipe came from and my mother did not cook it very often. Like I haven’t written before, she loved to make a dish and then throw out the recipe. Only the special ones survived the trashcans and Napper Rice was one.
As per usual, I took her recipe and played with it some and the below recipe is what I finally thought was perfect. The dish has everything I’m looking for in a pot meal. The succulent sweetness of the crab and earthy taste of the mushrooms and soy sauce compliment each other. And, of course, there is the beef and eggs that bring the whole dish together.
I served this meal with some crusty bread that I had made and a nice small salad. A perfect meal to end a perfect day.
Until next time, happy creating.
Family Napper Rice
By Dina Puleo
8-10 Main Dish Servings
5 tablespoons unsalted butter
4 cloves of garlic, minced
4 ounces of whole mushrooms, sliced
1 celery stalk, de-ribbed and chopped
1 pound ground beef
1 medium yellow onion, chopped
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 from heat and transfer eggs 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.