Crab 'n Rice (The Bahamas) |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
|
This recipe Is from week 19 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and The Bahamas are my 19th stop. Crab 'n rice is a favorite meal in the Bahamas; it is traditionally made with land crabs, but sea crabs are an almost indistinguishable substitution. Ingredients:
3 tablespoons oil |
1 onion, chopped |
1 red bell pepper, chopped |
5 tablespoons tomato paste |
salt and pepper |
1/2 teaspoon thyme |
1 teaspoon paprika |
4 cups water (traditional) or 4 cups crab stock (my tweak) |
2 cups long grain rice |
2 cups pigeon peas, canned |
4 whole crabs |
Directions:
1. Crack the crab and remove the meat. Carefully pick through the meat to make sure there are no remaining bits of shell.
2. Chop up the vegetables and fry them in the oil until they are soft. Stir in the tomato paste and seasonings, adding a little more oil if you need to. Saute for a few minutes until the flavors are incorporated.
3. Add three cups of water (I used non-traditional crab stock) and bring to a boil. Add the pigeon peas and crab and let boil for five minutes or so.
4. Add the rice (you can also add more water if the mixture looks too dry), return to a boil, then reduce heat and cover. Let simmer until all the liquid has been absorbed (about 20 minutes).
|
|