¼teaspoonhot pepperhabanero or scotch bonnet, optional
2cupcooked white rice
Instructions
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.
Notes
Cooking time does not include cooked rice. Use Pikliz instead of hot pepper (scotch bonnet or habanero) If you can find live crabs, try the recipe, taste better.
Nutrition
Serving: 1grams
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.