Canned foods are the ally of busy modern people. Even the "crab pilaf" at Western restaurants can be made to a very high degree of perfection almost entirely from canned goods. Recommended for anniversaries or when you just want a nice meal!

Crab Pilaf" recipe made with canned crab in a rice cooker

Just put the canned crab and all the ingredients in the rice cooker and cook! This is a simple recipe for "Canned Crab Pilaf" that can easily reproduce the taste of restaurant food.

Material ( For 4 persons )
Canned crab (flake)	1 can
canned mushrooms	50g (1.76oz)
canned corn	55g (1.94oz)
meter (i.e. a gauge)	2 cups
onion (edible plant, Allium cepa)	1/2 piece
butter	2 tablespoons
consomme de chanterelles	1 teaspoon
salt (i.e. sodium chloride)	1/2 teaspoon
pepper	proper quantity

Canned foods are the ally of busy modern people. Even the "crab pilaf" at Western restaurants can be made to a very high degree of perfection almost entirely from canned goods. This recipe is recommended for anniversaries or when you just want a nice meal! Please give it a try.

Crab Pilaf" recipe made with canned crab in a rice cooker

Ingredients

Here is what you need to prepare. The recipe is based on Maruha Nichiro's recipe. Serves 4

1 can flaked crab
50 g canned mushrooms (sliced)
55 g can sweet corn
2 cups rice
1/2 onion
2 tablespoons butter
1 teaspoon of granulated consommé stock
1/2 teaspoon salt
Pepper to taste

Main canned food

Directions

Finely chop the onion. This is the peak of the labor, so do your best.

Separate the meat and juices from the canned crab, canned mushrooms, and canned sweet corn. Do not throw away the juices, as they will be used.

Place all ingredients in the rice cooker. Combine the liquid with the water to make a total of just under 2.5 cups and add to the kettle. Hit the switch and start cooking rice!

When the rice is done cooking, let it steam as it is for 10 minutes, then stir well. Serve in a bowl and you are done!

Sprinkle with parsley, if desired.

How does canned crab pilaf taste?

Yum! The rice covered with butter is shiny and fluffy, and the umami and richness of the crab and butter rolls over your tongue with every bite. The crab flavor can be felt because even the juices from the canned crab are fully incorporated!

The crab meat, which has been loosened, becomes fluffy when cooked with rice, and is so vibrant (and tasty) that it is hard to believe that it was once canned. The slightly salty flavor is accented by the sweetness of the crunchy corn.

Except for chopping the onions, all you have to do is throw in the ingredients and cook, so I recommend this dish because it is not only extremely easy, but also very tasty. A plate of this is such a treat that you don't even need a side dish! (This is my personal opinion.) You don't need expensive canned crabs to make this dish taste good, so I think it is an excellent menu that can reproduce the taste of a restaurant at a low cost.