Bahamian Crab N' Rice

Recipe by KCBlair
READY IN: 1hr 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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.
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