Bahamian Crab and Rice Delight

Ingredients

Localized ingredient list prepared for quick scanning.

• 5 white land crabs, cleaned, segmented, fat removed
• 1 tablespoon vegetable oil
• 1 large white 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 pepper, finely chopped (with or without seeds)
• 1/2 cup tomato paste
• 5 cups hot water
• 2 cups parboiled long-grain rice

Method

Follow the steps in order for the best result.

1. Thoroughly wash the live crabs under running water, using a toothbrush to scrub away any sand from under the bands and between the toes. Ensure the crabs are completely clean.
2. Position the crab with its eyes facing away from you, upside down. Carefully insert a blunt knife (a butter knife works well) between the seams of the shell. Gently push upwards to separate the crab's shell into two halves.
3. Exercise caution not to push the knife too deeply, as the gall sac is directly in the knife's path.
4. Pull the shell apart.
5. Using the knife or a spoon, scoop the fat from both sides of the shell into a bowl.
6. Discard the empty half-shell, band, mouth, gills, and any remaining internal organs, leaving behind the toes.
7. Break the two segments in half by firmly holding each half and snapping them apart. Alternatively, you can chop the segment with a cleaver.
8. Wash the toe segments under the tap and add them to the bowl with the fat.
9. Repeat this process for each crab until all are processed.
10. Place a large pot over medium-high heat and add the vegetable or corn oil.
11. Allow the oil to heat until a drop of water sizzles when dropped into it.
12. Add the diced onion, green pepper, salt, black pepper, seasoned salt, thyme, and scotch bonnet pepper. Stir to combine.
13. Sauté the ingredients, stirring constantly, until the onion becomes transparent, approximately 3 to 5 minutes.
14. Add the crab fat and segments, and sauté, stirring constantly, until the fat liquefies, about 7 minutes.
15. Incorporate the tomato paste and stir the ingredients together for an additional 5 minutes.
16. Pour in the hot water.
17. Stir the ingredients with the water, taste, and adjust the salt to your liking. Bring the mixture to a gentle simmer.
18. Gently pour the rice into the pot, stirring slowly to ensure it is evenly distributed throughout the liquid.
19. Reduce the heat to low, and cover the pot with a tight-fitting lid to prevent steam from escaping. Foil can be used under the lid for a better seal.
20. Cook for approximately 20-25 minutes, or until all of the liquid has been absorbed. Avoid lifting the lid during cooking.
21. Turn off the heat and allow the rice to stand, covered, for 10-15 minutes, or until any remaining liquid is absorbed.
22. Fluff the rice and serve hot.