Eggplant with Blue Crabs: The word Legumes in the Haitian culture means a meatless stew of vegetables or a stew of vegetables with meat or seafood. Haitian people will make “legumes” with any type or leafy vegetables or root vegetables. Because taste is what matters, the right vegetable mixed with the proper cut of meat or seafood is a delicious meal to serve for lunch or dinner.
Bones with meat is also a huge part of “legumes.” It is known that bones are very flavorful therefore adding cuts of meat with bones is always a good idea.
Legumes or stews are made with meat or seafood. I decided to make Eggplant with Blue Soft Crabs. The name of the recipe may sound very difficult to make, but it is not! The only challenge you may have is finding fresh blue soft crabs.
Using frozen crabs is okay, but they will not give you the true taste of seafood mixed with vegetables. Remember “fresh” is the key to wonderful and tasty dishes.
I found this wonderful site on the web about cleaning crabs. This is exactly how I clean them with the exception of the ice water. I usually put the crabs in the freezer for about 1 hour and hope they are no longer alive by then. I also remove the tips of the legs. Check out the site. http://www.bluecrab.info/cbyc.html
The eggplant is cooked separately in water then mashed. It is then cooked again with spices, tomatoes, onions, and carrots. The crabs are cleaned, marinated with spices and cooked in the eggplant mixture to finish the dish.
This is a staple food in the Haitian community that is served with rice or root vegetables such as yucca, plantains, manioc or yams.
Note: Eggplant with Blue Crab can be served with rice or root vegetables such as yucca, plantains, manioc or yams.
You may add seafood seasoning if you prefer.