Drain the liquid from the crabmeat if any, add the lemon or lime juice and set aside. In a pot under medium high heat, add oil. Add shallots, chives, garlic, parsley, tomatoes, cloves, salt, pepper, hot pepper if using and bay leaves. Cook for about 2 minutes and add crabmeat. Let mixture cook under medium to high heat for about 5 - 7 minutes stirring very gently not to break the crabmeat too much. Add cooked white rice and let simmer for 4 minutes. Serve immediately.

Alternatively, cook the rice in a fish or crustacean broth for more flavors or use seafood seasoning.

If using real crabs, you will need about 8 crabs

Clean the crabs and douse with limejuice. (Will need about 6 limes) Crush them slightly and place in a large stewpot along with the oil, chives, shallots, tomatoes, juice of 2 limes, parsley, thyme, salt, pepper, cloves, seafood seasoning diluted in water. Cook 15 minutes on high heat, season to taste with salt and pepper and add hot pepper. Let simmer for 30 – 40 minutes. Serve with cooked rice.