Crab with Green Rice

Put Mexican food on the menu with Gino D'Acampo's fabulous dish of fresh crab and spicy coriander-speckled rice
By Gino D'Acampo
Crab with Green Rice
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 45 minutes plus 30 mins soaking time for rice
  • Effort: easy


  • 225 g white long grain rice
  • 500 g canned tomatillos, drained (or substitute fresh)
  • 1 large bunches fresh coriander, chopped
  • 3 tbsp olive oil
  • 3 cloves garlic, crushed
  • 1 onion, roughly chopped
  • 3 poblano or other green chillies, seeds removed, chopped
  • 500 g crab meat
  • 300 ml fish stock
  • 60 ml dry white wine
  • black pepper
  • 1 small bunches spring onions, sliced, to garnish


1. Put the rice in a heatproof bowl, pour over boiling water to cover, and leave to stand for 20 minutes before draining.

2. Put the tomatillos in a food processor or blender and process until smooth.

3. Chop half the coriander and add to the tomatillo puree. Process again until smooth.

4. Heat the oil in a large saucepan and fry the garlic, onions and chilli over a gentle heat until softened.

5. Add the rice and cook for a further 5 minutes, until all the oil has been absorbed, stirring occasionally to prevent the rice from sticking.

6. Stir in the tomatillo mixture, the crabmeat, stock and wine. Cover and cook over a low heat for about 20 minutes or until the liquid has been absorbed. Stir occasionally and add a little more liquid if the rice starts to stick to the pan.

7. Season to taste, then spoon into a serving dish and serve immediately, garnished with the remaining coriander and the sliced spring onions. Green salad and lime wedges make good accompaniments to this dish.

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