Caribbean Crab Pilaf with Coconut Milk Recipe

Name: Caribbean Crab Pilaf with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 tablespoon butter; 1 medium onion, finely chopped; 1 medium carrot, finely chopped; 2 garlic cloves, minced; 1 tablespoon curry powder; 1/2 teaspoon black pepper; 2 cups medium- or long-grain rice; 1 large tomato, peeled, seeded, and diced; 1 pound lump crabmeat, picked free of shells; 1 1/2 cups canned unsweetened coconut milk; 1 teaspoon Angostura bitters; 1 tablespoon lime juice; 1 teaspoon salt; Hot sauce; 1/4 cup finely sliced scallions; 1/4 cup each chopped fresh basil and/or cilantro, optional

Servings: persons

1 tablespoon vegetable oil
1 tablespoon butter
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 garlic cloves, minced
1 tablespoon curry powder
1/2 teaspoon black pepper
2 cups medium- or long-grain rice
1 large tomato, peeled, seeded, and diced
1 pound lump crabmeat, picked free of shells
1 1/2 cups canned unsweetened coconut milk
1 teaspoon Angostura bitters
1 tablespoon lime juice
1 teaspoon salt
Hot sauce
1/4 cup finely sliced scallions
1/4 cup each chopped fresh basil and/or cilantro, optional

1
Heat the oil and butter in a 2-quart saucepan over medium-high heat and add the onion, carrot, and garlic.
2
Cook, stirring, for 2 minutes, then add the curry powder and pepper and cook 23 minutes longer.
3
Add the rice and saute for another 2 minutes.
4
Add the tomato, crabmeat, coconut milk, 1 1/2 cups water, bitters, lime juice, and salt and bring to a boil.
5
Reduce the heat, cover, and cook for 15-20 minutes, until the liquid is absorbed.
6
Remove the pan from the heat and let it stand, covered, for an additional 10 minutes.
7
Stir the rice and season it with the salt and hot sauce.
8
Serve garnished with scallions and herbs.

547

kcal

Calories

Fat

100

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 17 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 tablespoon butter, 1 medium onion, finely chopped, 1 medium carrot, finely chopped, and more.

Yes, Caribbean Crab Pilaf with Coconut Milk 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.

Caribbean Crab Pilaf with Coconut Milk

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