Chef Sean Brock

Chef Sean Brock


  • ¼ cup small dice bacon, preferably Benton’s bacon
  • 1/3 cup dried shrimp 
  • 1¼ cups very finely diced sweet onion 
  • 1 cup very finely diced celery
  • 1 cup very finely diced red bell pepper
  • 2 teaspoons minced garlic
  • 1 tablespoon kosher salt



  • 4 cups water
  • 1 tablespoon kosher salt
  • ¼ teaspoon freshly ground white pepper
  • 1 fresh bay leaf
  • 1¼ cups Anson Mills Carolina Gold Rice 
  • 4 tablespoons unsalted butter, diced


To finish the dish

  • 3 tablespoons unsalted butter
  • 1 pound lump blue crab meat, picked over for shells and cartilage
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped chives
  • 2 tablespoons grated Crab Roe Bottarga (casing removed and bottarga grated using a Microplane)

Ol' Fuskie Crab Rice


For the base: Put the bacon in a large skillet and cook over medium heat until the bacon starts to soften and the fat renders, about 1 minute. Add the dried shrimp and stir for 1 minute. Add the onion, celery, bell pepper, garlic, and salt and cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Remove from the stove and set aside. 


For the rice: Combine the water, salt, pepper, and bay leaf in a medium saucepan, bring to a boil over medium-high heat, and stir to be sure the salt has dissolved completely. Reduce the heat to medium, add the rice, stir once, and bring to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is al dente, about 10 minutes. Drain. Transfer to a clean medium saucepan, stir in the butter, remove from the stove, and cover to keep warm. 


To complete: Heat the 3 tablespoons of butter until foamy in a large skillet over high heat. Add the base and crab, and cook, gently without stirring, until the butter begins to brown and the crab is hot and crispy, about 4 minutes. Lightly fold in the lemon juice. Divide the rice among the plates, placing it on top of the jam, and sprinkle it with chives. Spoon the crab on top and finish by sprinkling with the bottarga.