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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Caribbean Crab Pilaf with Coconut Milk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions