When we asked Chef Sean Brock to come to our Potluck Playlist dinner, we knew his contribution would be a mix of southern hospitality and top-notch ingredients to highlight what the Low Country had to offer.

“One of our prized possessions in the Low Country: Blue crab”, says Brock showcasing his crab rice to all of us. The dish is layered with a heap of crispy blue crab, a crab roe sofrito, Carolina Gold rice, and salted and cured egg yolk. Watch the video and make it for yourself.


Feeds: Approximately 4 people as an appetizer or side dish.

80 grams Charleston Ice Cream (recipe below)
80 grams lump crabmeat
1 tablespoon mirepoix base (recipe below)
tomato jam (recipe below)
benne seeds


1. In a small saute pan, heat a little butter until it is foaming. Add crab and allow to brown, undisturbed. Add mirepoix base and stir. Season with lemon and a little salt and pepper.

2. To serve, place a few dollops of tomato jam on the base of the plate, cover with the rice. Be sure to spread the rice out on the plate. Sprinkle lovage and benne seed over the rice. Then cover the rice with the crabmeat mixture.

For the mirepoix base
50 grams bacon
50 grams crab roe
190 grams onion, small dice
190 grams celery, small dice
12 grams garlic, minced
125 grams bell pepper, small dice

1. Sweat bacon until soft, add crab roe and sweat a minute. Add onion and sweat 3-4 minutes. Add celery and pepper and cook until soft. Cool and reserve

For the Charleston Ice Cream (rice)
6 cups water
1 tsp salt
1 tsp white pepper
1 bay leaf
1 cup Carolina gold rice
4 Tbsp butter, unsalted

1. Preheat the oven to 300°F. In a heavy stockpot, bring the water, salt, white pepper and bay leaf to a boil over medium-high heat. Reduce 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 15 minutes. Drain the rice.

2. Spread the rice onto a sheet tray. Dry the rice in the oven, mixing occasionally. After 10 minutes, spread the butter evenly over the rice. Continue stirring every few minutes. The rice should be dry in about 15 minutes, and the grains should separate.

For the tomato jam
YIELD: 1 cup

2 cups cider vinegar
1 cup brown sugar
3 ripe heirloom tomatoes (blanched, peeled, deseeded and chopped)
½ cup Worcestershire sauce
whole nutmeg
whole cardamom
½c extra virgin olive oil

1. In a large nonreactive saucepan over high heat, add the vinegar and sugar. Bring to a boil and reduce by half, about 7 minutes. Add the tomatoes and Worcestershire. Bring back to a boil. Simmer the mixture until very dry, stirring occasionally, about 40 minutes. The mixture should be a very dark brown color and very thick. Add the mixture to a blender with the olive oil, blend until smooth, about 2 minutes. Season with salt and one or two runs of the nutmeg with a microplane. Season with cardamom.

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