Bahamian Crab N' Rice
photo by Monnette B.
- Ready In:
- 1hr 35mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 5 white land crabs or 7 black land crabs, cleaned, segmented, fat removed
- 1 tablespoon vegetable oil or 1 tablespoon corn oil
- 1 large white onions or 1 yellow onion, finely diced
- 1⁄2 small green pepper, seeded and finely diced
- 2 1⁄2 tablespoons dried thyme
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons fresh ground black pepper
- 1 teaspoon seasoning salt
- 1⁄2 scotch bonnet peppers, finely chopped with (optional) or 1/2 with out seeds (optional)
- 1⁄2 cup tomato paste
- 5 cups hot water
- 2 cups parboiled long-grain rice or 2 1/2 cups long-grain rice
directions
- Wash live crabs under the tap using a toothbrush to wash sand from under band and from between toes until completely clean.
- Turn crab with eyes away,upside down,slipping a blunt knife (a butter knife is ideal) between the shell's seam,push upward to seperate the crab's shell in two.
- Be careful not to push the knife too far (the gall sac is in the direct path of the knife!).
- Pull apart.
- Scoop the fat from both sides of the shell into a bowl using the knife or a spoon.
- Discard the empty half shell,band,mouth,gills and all other remaining internal organs,leaving behind the toes.
- Break the two segments in half by holding each half securely and snapping apart.
- This can also be done by chopping the segment with a cleaver.
- Wash the toe segments under the tap and put them in the bowl with the fat.
- This process is to be repeated until each crab is processed.
- Place a large pot over medium high heat, adding the vegetable/corn oil.
- Allow the oil to heat until a drop of water sizzles when dripped in the oil.
- Add onion,green pepper,salt,black pepper,seasoned salt,thyme,scotch bonnet and stir.
- Saute ingredients until onion is transparent, stirring constantly,about 3 to five minutes.
- Add crab fat and segments, saute, stirring constantly until fat is liquid, about 7 minutes.
- Add tomato paste, stir ingredients together for another 5 minutes.
- Add water.
- Stir ingredients with the water,taste, adjust salt to taste,bring to a slow simmer.
- Gently pour rice into pot, stirring slowly to ensure even distribution of the rice in the liquid.
- Turn heat down to low and cover pot with a tight-fitting lid to prevent steam from escaping. Foil can be used under the lid to prevent the steam escaping.
- Cook for about 20-25 minutes or until all of the liquid is absorbed.
- Do not lift lid while cooking.
- Turn heat off and let rice stand covered for 10-15 minutes or until liquid is absorbed.
- Fluff and serve hot.