Bahamian Crab N' Rice

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• Servings: 8
• 5 land crabs or 7 black land crabs, cleaned, segmented, fat removed
• 1 tablespoon vegetable oil or 1 tablespoon corn oil
• 1 large 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

Recipe

• 1 wash live crabs under the tap using a toothbrush to wash sand from under band and from between toes until completely clean.
• 2 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.
• 3 be careful not to push the knife too far (the gall sac is in the direct path of the knife!).
• 4 pull apart.
• 5 scoop the fat from both sides of the shell into a bowl using the knife or a spoon.
• 6 discard the empty half shell,band,mouth,gills and all other remaining internal organs,leaving behind the toes.
• 7 break the two segments in half by holding each half securely and snapping apart.
• 8 this can also be done by chopping the segment with a cleaver.
• 9 wash the toe segments under the tap and put them in the bowl with the fat.
• 10 this process is to be repeated until each crab is processed.
• 11 place a large pot over medium high heat, adding the vegetable/corn oil.
• 12 allow the oil to heat until a drop of water sizzles when dripped in the oil.
• 13 add onion,green pepper,salt,black pepper,seasoned salt,thyme,scotch bonnet and stir.
• 14 saute ingredients until onion is transparent, stirring constantly,about 3 to five minutes.
• 15 add crab fat and segments, saute, stirring constantly until fat is liquid, about 7 minutes.
• 16 add tomato paste, stir ingredients together for another 5 minutes.
• 17 add water.
• 18 stir ingredients with the water,taste, adjust salt to taste,bring to a slow simmer.
• 19 gently pour rice into pot, stirring slowly to ensure even distribution of the rice in the liquid.
• 20 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.
• 21 cook for about 20-25 minutes or until all of the liquid is absorbed.
• 22 do not lift lid while cooking.
• 23 turn heat off and let rice stand covered for 10-15 minutes or until liquid is absorbed.
• 24 fluff and serve hot.