Crab Rice

Ghee - 1/2 cup

Bay Leaves - 2

Salt

Rice - 1 1/2 cup

Chilli powder - 1 1/2 tsp

Pepper powder - 1 1/2 tsp

Ginger powder - 1/4 tsp

Garam masala - 1/4 tsp

Jumbo Lump Crab - 4 cups, picked

Lemon Juice

Cilantro - 1 tbsp. thinly sliced

In a medium saucepan, bring 4 cups of water, bay leaves, and a pinch of salt to a boil over high heat. Lower the heat to medium-high and add the rice. Simmer uncovered, stirring often to prevent sticking, for 15 minutes. Drain the rice using a colander, and mix in 2 tbsp. of ghee.

In a skillet, heat 2 tablespoons of ghee over medium-high heat. Add the crab and season with chilli powder, pepper, ginger, garam masala, and 1/2 tsp of salt. Stir the crab gently to coat it with the spices, making sure it doesn't clump. Lower the heat to medium-low and cook, stirring once halfway through, until the crab is browned and forms a crust, about 5 minutes.

Combine the rice and 2 tablespoons of ghee with the crab in the skillet. Cook over medium-low heat until heated through, about 3 minutes.

Serve the crab rice topped with cilantro and lemon juice.