Ingredients
- 10 small crabs
- 60 ml vegetable oil
- 4 cloves of garlic, minced
- 4 finely chopped shallots
- 2 large onions, minced
- 300g uncooked long grain rice
- 2 large tomatoes
- A handful of chopped chives
- 3 Scotch bonnet chillies, finely chopped
- 1 bay leaf
- A handful of parsley, finely chopped
- The juice of 3 limes
- salt & pepper to taste
- water
Method
- Heat the oil in a large sauté pan, sauté the garlic until golden; drain and set aside.
- Sauté the shallots in the oil for a few minutes until transparent then add the rice and sauté the raw grains for 2 minutes as you would with a risotto, add the water, chives, chillies, bay leaf, thyme, salt and pepper and bring to a boil over high heat.
- Reduce the heat to minimum, cover the sauté pan and cook for 15 minutes.
- Next Add the crab in large pieces with the parsley and lime juice; cover and cook for 5 minutes longer over low heat or until the water has been completely absorbed and the crab heated through.
- Taste for seasoning, then toss the rice over to fluff it. Serve.
Source: Lover Of Creating Flavours
Share It To Your Friends!
Loading...
