Category: Rice Recipes

3-4 med.          Bahamian Land crabs, legs and biters included

4 oz.                Salt pork, ham or bacon drippings

¼ cup              Cooking oil

1 tsp                Browning

1 sml               Onion, chopped

1                      Celery stick

2-3 sprigs        Thyme,

1 ½ tbsp          Tomato paste

3 cup               Long grain rice

Salt and pepper to taste

Preparation:

Crab preparation: Separate the back of crab from the body with a knife. Using a spoon remove the brown substance from around the interior of the crab (this is a precious commodity called the “crab fat” – so secure it in a bowl for later). Be careful not to burst the bitter gall bag (s small little sac usually hidden under the fat. Discard apron and gills from underneath along with gall and back shell (unless you plan on doing some stuffed crabs later). Clean the crab body, cut into 2-4 pieces depending on size, claw – crack slightly and put aside until later.

In a large pot over high heat add cooking oil, salt pork/ham fat/bacon and cook until crispy, stir occasionally. Add onion, celery, thyme and pepper and cook until onions are tender. Add crab fat, tomato paste and a teaspoon of salt allow to brown for 2 minutes stirring vigorously. Then add crab continue mixing let cook another minute or so. Add 3 cups of water and bring to a boil then add rice, ensure that level of water is 1 inch above rice. Stir to ensure rich is evenly distributed throughout pot. Bring to boil uncover and until water evaporated from the surface. Turn rice 2-3 times rotating from bottom of pot to the top. Cover, lower heat and allow to cook 25-30 minute or rice is fluffy