Serves 4 to 6
3 cups Carolina Gold Rice
3 tablespoons salted butter
1 cup picked claw or lump crab meat
Salt and pepper to taste
1 pound cooked, seasoned wild American shrimp
3 cups benne seeds
Neutral oil for frying
- Cook rice using a 3-to-1 water-to-rice ratio. Place rice in a bowl and set aside. In a small skillet, melt butter over medium heat. Add crab meat and sauté for about1minute. Transfer crab meat and melted butter to the rice. Mix well and season with salt and pepper. (Note: The rice for the croquettes should be slightly warm, which makes them a little easier to form. Do not use previously cooked rice as the croquettes will not hold their shape when frying. Always cook the rice fresh when making these.)
- Place shrimp in a food processor and pulse 4 to 5 times, about 5 seconds each time, until as light paste forms. Scrape the sides of the bowl with every other pulse. Remove shrimp and set aside in a separate bowl.
- With wet hands, place about 2 ounces of rice in one hand. Press the rice flat in the palm of your hand. Take a good pinch of the shrimp mixture, about 1 to 2 tablespoons, and place in the middle of the rice. Slightly cup your hand and bring the edges of the rice together to form a ball around the shrimp paste. Set ball aside and continue with the remaining mixtures.(This may take a little practice.) Place benne seeds in a bowl and toss rice croquettes into the benne seed, coating thoroughly.
Add enough oil to a skillet to fill it about halfway, or just enough to cover the croquettes, and place over medium heat. Once oil is heated, fry croquettes until golden brown, about 3 to 4 minutes each, turning them halfway through the process to ensure even cooking. Remove to a paper towel-lined plate. Serve with your favorite sauce or gravy