-
1
Wash live crabs under the tap using a toothbrush to wash sand from under band and from between toes until completely clean.
-
2
Turn crab with eyes away,upside down,slipping a blunt knife (a butter knife is ideal) between the shell's seam,push upward to seperate the crab's shell in two.
-
3
Be careful not to push the knife too far (the gall sac is in the direct path of the knife!).
-
4
Pull apart.
-
5
Scoop the fat from both sides of the shell into a bowl using the knife or a spoon.
-
6
Discard the empty half shell,band,mouth,gills and all other remaining internal organs,leaving behind the toes.
-
7
Break the two segments in half by holding each half securely and snapping apart.
-
8
This can also be done by chopping the segment with a cleaver.
-
9
Wash the toe segments under the tap and put them in the bowl with the fat.
-
10
This process is to be repeated until each crab is processed.
-
11
Place a large pot over medium high heat, adding the vegetable/corn oil.
-
12
Allow the oil to heat until a drop of water sizzles when dripped in the oil.
-
13
Add onion,green pepper,salt,black pepper,seasoned salt,thyme,scotch bonnet and stir.
-
14
Saute ingredients until onion is transparent, stirring constantly,about 3 to five minutes.
-
15
Add crab fat and segments, saute, stirring constantly until fat is liquid, about 7 minutes.
-
16
Add tomato paste, stir ingredients together for another 5 minutes.
-
17
Add water.
-
18
Stir ingredients with the water,taste, adjust salt to taste,bring to a slow simmer.
-
19
Gently pour rice into pot, stirring slowly to ensure even distribution of the rice in the liquid.
-
20
Turn heat down to low and cover pot with a tight-fitting lid to prevent steam from escaping. Foil can be used under the lid to prevent the steam escaping.
-
21
Cook for about 20-25 minutes or until all of the liquid is absorbed.
-
22
Do not lift lid while cooking.
-
23
Turn heat off and let rice stand covered for 10-15 minutes or until liquid is absorbed.
-
24
Fluff and serve hot.
