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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white	5		segmented	947.2264	13.2976	198.5532	3.0967
vegetable oil corn	1	tablespoon		-	-	-	-
yellow onion	1		diced	60.0	14.01	1.65	0.15
green pepper	1/2		seeded diced	7.4	1.7168	0.3182	0.0629
thyme	2 1/2	tablespoons	dried	6.06	1.4669999999999999	0.3336	0.1008
salt	1 1/2	1/2		-	-	-	-
black pepper	1 1/2	1/2	ground	8.6595	2.2063	0.3585	0.1125
seasoning salt	1	teaspoon		-	-	-	-
scotch bonnet pepper	1/2		chopped	-	-	-	-
tomato paste	1/2	cup		108.24	24.9612	5.7024	0.6204
hot water	5	cups		0.0	0.0	0.0	0.0
grain rice	2	cups	parboiled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.