Crab and Rice
Instructions:
- This dish is usually served at midday or in the evening. This is a variation on
- the popular peas ‘n rice, and uses crabs, which are very common in the Bahamas.
- This version uses the more economical imitation ‘‘crab legs’’ (available in most
- supermarkets).
- 3 TBS oil
- 1 onion, chopped
- 1 red or green bell pepper, chopped
- 5 TBS tomato paste
- salt, pepper to taste
- 1â„2 tsp thyme
- 1 tsp paprika
- 4 cups water
- 2 cups rice
- 2 cups canned pigeon peas
- 24 pieces preformed ‘‘crab legs’’ (or 4 whole fresh crabs)
- (If using fresh crab, separate bodies from shell, scoop out coral from the shell into a bowl. Discard shells. Quarter the bodies and crack the legs. Set aside.)
- In a saucepan, heat oil over medium heat; fry the onion and sweet pepper until soft.
- Stir in tomato paste, crab coral (if using fresh crab), salt, pepper, thyme, and paprika.
- Add water, cover, and bring to a boil.
- Add rice, peas, and crab legs (and bodies, if using). Bring to a boil.
- Check seasoning.
- Reduce heat to simmer until water has evaporated, for about 20–25 minutes.