Crabby rice

2 tablespoons butter;

1 tablespoon extravirgin olive oil;

1 medium onion, finely chopped (about 11⁄2 cups);

1 tablespoon Old Bay Seasoning;

11⁄2 cups finely diced fresh or canned tomatoes with their juices;

3 cups cooked and cooled long-grain rice;

2 cups corn kernels (from about 4 ears);

14 to 16 ounces jumbo-lump or lump crabmeat, picked over for bits of shell;

1 teaspoon kosher salt, or to taste;

1⁄2 teaspoon ground black pepper, or to taste;

1 tablespoon fresh lemon juice;

2 scallions, thinly sliced (white and tender green parts).

Stir in the tomatoes, rice, and corn and cook, stirring often, until the corn is tender, about 3 minutes.
Stir in the crabmeat and heat through, about 1 minute. Season with the salt and pepper. Sprinkle with the lemon juice and scallions and serve hot.