Bahamian Crab and Rice is a traditional Bahamian recipe for a classic one-pot dish of rice with crab and pigeon peas in a tomato-based sauce. The full recipe is presented here and I hope you enjoy this classic Bahamian version of: Bahamian Crab and Rice.
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Ingredients:
8 black/red land crabs
1 tbsp vegetable oil
1 white onion, diced
½ green bell pepper, diced
2 tbsp fresh thyme
1 tbsp salt
1 tbsp black pepper
2 bay leaves
2 cloves garlic, minced
½ goat pepper (scotch bonnet) or habanero pepper, diced
120ml tomato purée
400g tin of diced tomatoes
1.25l water
150g pigeon peas (gongo beans), soaked and cooked until tender
500g long-grain rice, washed and drained
Method:
Wash crabs under cold running water using a toothbrush to scrub them until completely clean. Turn each crab over so that its underbelly is facing up and use a butter knife so split the shell in two by pushing upward at the seam. Pull the two parts of the carb apart and scoop the fat (orange-brown in colour) from both sides of the shell into a bowl.
Discard the empty bottom half shell along with the band, mouth, gills and all other remaining internal organs. Separate each toe and claw at the joint by snapping each segment, or chop with a cleaver.
Place a large pan over medium high heat and add the vegetable oil. Once the oil is hot, add onions, green bell pepper, thyme, salt, black pepper, bay leaves, garlic, and goat pepper to the pot and fry for about 4 minutes or until the onion is transparent.
Add the crab fat and segments and cook, stirring constantly until the fat liquefies (about 7 minutes). Stir in the tomato purée and diced tomatoes and continue cooking, stirring constantly for a further 5 minutes.
Add the water and stir, bringing the mixture to a boil. Once boiling, stir the pigeon peas and rice into the pot, mixing until all the ingredients to distribute evenly. Cover tightly and reduce the heat to a simmer, allowing the ingredients to simmer for 20-25 minutes.
Do not lift lid while cooking as the steam needs to remain in the pot to cook the crab sufficiently. After 25 minutes, turn the heat off and let rice steam, covered, for 10-15 minutes or until liquid is absorbed.
Serve hot as a side dish or a main dish for a light lunch.
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