Brant Tesky

Once overlooked on a menu replete with oyster shooters, lobster rolls and po’ boys, the Low Country Crab Rice entrée at Jones Oyster Co. is gaining attention with repeat customers. Guests who dig deeper into this seafood concept’s offerings are discovering this example of Coastal Carolina history on a plate, captivated by its nuanced flavor calibration.

Brant Tesky, Executive Chef, details how the elements come together: Tender sautéed onions, bell peppers and celery are mixed with crab claw and leg meat and bacon. “The smokiness of the bacon accents the sweetness of the crab. The rice adds a nutty flavor. Hot sauce, a house seasoning and Worcestershire provide umami,” says Tesky. The richness of a fried egg yolk unites the flavors, while a garnish of sesame seeds and crispy garlic deliver crunch. Tesky gives a special shout-out to the crab: “One thing that really makes our crab rice version a standout is the crab claw meat, which is so tender, sweet and flavorful,” he says. “It’s underutilized by chefs, making it more reasonably priced. Win-win!”