Crab and Rice

Crab and rice is represented here by Island Gurl Foods’ Andros recipe, associated with the Bahamas. Land crab, salted beef, pigeon peas and long-grain white rice cook with coconut oil, vegetables, tomato paste, thyme and prepared seasonings. Supplied coleslaw and fried plantains accompany the finished rice.

Supplied boneless salted beef pieces are covered with water in a saucepan, brought to a boil and simmered until tender, then drained and set aside. The crab’s back is separated from its body, and a spoon removes its yellow fat, known here as crab mustard, into a small dish.

Coconut oil heats in a wide-bottomed pot. Supplied diced onion, celery and both green and red bell pepper cook in it, followed by supplied minced garlic. Tomato paste and the extracted crab fat are stirred in. The beef returns, followed by thyme leaves and dark brown sugar, which is stirred until dissolved.

Prepared browning, supplied rinsed canned pigeon peas and the supplied rinsed and blanched crab are added and stirred. The heat is increased; supplied rinsed long-grain white rice and prepared seasoned salt are stirred in to toast the rice.

Supplied hot water, further thyme sprigs and a bay leaf are added. The heat is reduced, the pot is covered with a lid, and the rice cooks until the water has evaporated and its grains are cooked. A fork fluffs it before immediate serving with the coleslaw and fried plantains.