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Crab and Rice

St. Martin easter specialty : Crab & Rice

crabandrice “Crab & Rice” is a popular dish in the Caribbean.

It is usually cooked during the Easter holidays when families gather on the beach during the weekend for the day or to camp.

puce-bleue INGREDIENTS

. 2 pig tails
. 6 crabs
. 2 cups of rice
. 4 tbsp of oil
. 3 tomatoes
. Pepper
. Parsely
. 4 garlic
. Thyme
. 1 oinion
. 5 chives

puce-bleue DIRECTIONS

Cut the pig tail in pieces and boil them till cooked.
Wash crabs and separate bodies from backs.
Remove biters and fat and set aside.
Put oil in a pan and fry the crabs.
Stir in the crushed tomatoes the onion, chives, garlic, sweet pepper, parsley, thyme, crab fat, salt and pepper and stir.

Simmer a while and add the rice.
Add water, the crab and bring to boil.
Cook 20 to 25 min.

For 6 persons - Prep : 40min – Cooking time : 35min

puce-bleue Discover recipes and culinary traditions of St. Martin