Husk's Sean Brock is a devoted fan of crab rice, a Lowcountry specialty that's locally associated with Hannibal's Kitchen. Brock's version is a slightly more elaborate affair, made with name-brand ingredients such as Benton's bacon and Anson Mills rice.
The recipe calls for crab roe or mullet bottarga, a favorite ingredient of Brock's that he's likened to country ham. It's harder to find at the grocery store, though: If you're aiming to complete the dish as described, there are a number of online suppliers. Expect to pay about $10 an ounce for the delicacy.
— Hanna Raskin