Antillean Crab Pilaf Recipe

Name: Antillean Crab Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces crabmeat; 1 lime, quartered; 1/3 cup cooking oil; 2 tablespoons oil; 2 scallions, cleaned and finely chopped; 3 garlic cloves, finely chopped; 2 sprigs parsley, finely chopped; 3 cups celery leaves, finely chopped; 3 3 cups fish or 3 cups vegetable stock; 4 sprigs thyme; 1 whole fresh scotch bonnet pepper (chilli); 2 bay leaves; salt, and freshly ground; pepper; 1 1/2 lbs rice

Servings: persons

24 ounces crabmeat
1 lime, quartered
1/3 cup cooking oil
2 tablespoons oil
2 scallions, cleaned and finely chopped
3 garlic cloves, finely chopped
2 sprigs parsley, finely chopped
3 cups celery leaves, finely chopped
3 3 cups fish or 3 cups vegetable stock
4 sprigs thyme
1 whole fresh scotch bonnet pepper (chilli)
2 bay leaves
salt, and freshly ground
pepper
1 1/2 lbs rice

1
To assemble the matete, in a large Dutch oven or heavy-bottomed saucepan, heat the oil over a medium heat, and add the oil. Lightly fry the smoked ham hock for about 5 minutes, just to quickly seal and color the outside.
2
Remove the meat and set aside.
3
To the remaining hot oil, add the scallions, garlic, the claws, and the crab .
4
Scoop the contents of each shell, including crab juices, into the saucepan (this is what permeates the dish with that wonderful crab taste).
5
Add the parsley, celery leaves, water, thyme, chile, bay leaves, and the fried smoked ham hock.
6
Stir the mixture, taking care not to crush the chile.
7
Taste and adjust the seasoning with salt and pepper.
8
Bring to a boil and add the rice. Stir again to mix.
9
Lower the heat and cover. Simmer slowly until the rice is soft and cooked and all the liquid is absorbed, about 20 minutes. Remove the chile.
10
To serve, arrange the matete on a large serving platter, taking care to display some crab throughout. Serve hot -- the aroma alone will drive you nuts!

1022

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 24 ounces crabmeat, 1 lime, quartered, 1/3 cup cooking oil, 2 tablespoons oil, and more.

Yes, Antillean Crab Pilaf falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Antillean Crab Pilaf

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