Crab ’n Rice

A Bahamian Favorite

This dish is usually served at midday or in the evening. This is a variation
on the popular peas ’n rice and uses crabs, which are very common in the
Bahamas. This version uses the more economical imitation “crab legs”
(available in most supermarkets).

Ingredients

Base Ingredients:

• 3 TBS oil
• 1 onion, chopped
• 1 red or green bell pepper, chopped
• 5 TBS tomato paste
• salt, pepper to taste
• 1/2 tsp thyme
• 1 tsp paprika
• 4 cups water
• 2 cups rice
• 2 cups canned pigeon peas
• 24 pieces preformed “crab legs” (or 4 whole fresh crabs)

Preparation Instructions

If using fresh crab:

Separate bodies from shell, scoop out coral from the
shell into a bowl. Quarter the bodies and crack the legs. Set aside.

Cooking:

In a saucepan, heat oil over medium heat; fry the onion and sweet pepper
until soft.
Stir in tomato paste, crab coral (if using fresh crab), salt, pepper, thyme,
and paprika.
Add water, cover, and bring to a boil.
Add rice, peas, and crab legs (and bodies, if using). Bring to a boil.
Check seasoning.
Reduce heat to simmer until water has evaporated, about 20–25 minutes.