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Crab and Rice
Crab and Rice is a traditional Turks and Caicos Islander recipe for a classic one-pot dish of crabs and rice in a spicy tomato base. The full recipe is presented here and I hope you enjoy this classic Turks and Caicos Islander version of: Crab and Rice.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6
Rating: 
Tags : Vegetable RecipesTurks-caicos Recipes
Land crabs are a sensational dish throughout the Caribbean; in the Bahamas and the Turks and Caicos “Crab and Rice” is a proper local delicacy. Here this is the way to prepare this classic one-pot dish.
Ingredients:
5 white land crabs or 7 black land crabs, cleaned, segmented, fat removed
1 tbsp vegetable oil
1 large white/yellow onion, finely diced
½ small green bell pepper, de-seeded and finely diced
2 ½ tbsp dried thyme
1 tsp seasoning salt
½ scotch bonnet chilli, finely chopped
120ml tomato paste
1.25l hot water
500g long-grain rice, washed and drained
Method:
Wash the live crabs under a tap, using a toothbrush to wash sand from under the belly and from between the legs until completely clean.
Turn crab upside down, with the eyes pointing away from you then slip a blunt knife between the shell’s seams, then push upwards to separate the crab’s bottom and top shell pieces.
Be careful not to push the knife in too deep as the gall sac is in the direct path of the blade.
Pull the shell pieces apart. Scoop the brown and white meats and fat from both shell shell pieces into a bowl using a knife or a spoon.
Discard the empty half shell, band, mouth, gills and all other remaining internal organs, leaving behind the legs and claws.
Break the two segments of the claws half by holding each half securely and snapping apart. This can also be done by rapping the claws with the back of a cleaver. Also separate the leg segments,
Wash the segments under a tap and put them in the bowl with the crab meat. Repeat this process until all the crabs have been processed.
Place a large pot over medium high heat, adding the vegetable oil. Allow the oil to heat until a drop of water sizzles when dripped in the oil.
Add onion, green bell pepper, salt, black pepper, seasoning salt, thyme and scotch bonnet then stir fry for about 4 minutes, until the onions are translucent. Add in the crab meat and pieces and fry, stirring constantly, until the crab fat has melted (about 7 minutes).
Add tomato paste; then stir-fry the ingredients for another 5 minutes. Pour in the hot water and stir to combine. Adjust the seasonings to taste then bring to a slow simmer.
Gently pour the rice into pot, stirring slowly to ensure even distribution of the rice in the liquid.
Reduce the heat to low and cover pot with a tight-fitting lid to prevent steam from escaping. Foil can be used under the lid to help 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 off the heat and let the rice steam, covered, for 10-15 minutes or until all the liquid has been absorbed.
Fluff the mixture and serve hot.
