Crab & Rice

« Crab & Rice »

A Traditional Caribbean Recipe

Crab & Rice is a much-loved Caribbean classic. It is often served over the Easter holidays, when families come together at the beach for the day, or to camp.

The recipe

For 6 people:

  • 2 salted pig tails 
  • 200 g smoked pork belly
  • 6 crabs
  • 300 g rice
  • 4 tbs oil
  • 1 tsp achiote (optional)
  • Cloves
  • 3 tomatoes
  • Chili pepper
  • Parsley
  • 1 onion
  • 4 garlic cloves, chopped
  • Thyme
  • A handful of chives

Cut the smoked pork belly into large cubes and blanch them. Cut the pork tails into pieces and cook them. Carefully clean the crabs and sear them in boiling water. Then brown them well. When the crabs are ¾ cooked, add the pork tails and smoked pork belly to the fricassee in the hot stewpot. Brown well. Add the onions, chives, garlic, chili pepper, parsley, thyme, and cloves. Mix everything, then add the tomatoes, salt, and pepper. Add the pre-washed rice and mix. 

If you cleaned the crab yourself, add the fat from the shells for extra creaminess and aroma. If you have achiote, dilute it a bit and pour onto the rice. Cook, uncovered, on medium heat for 20-25 minutes.

For more savory and sweet recipes, go to Culinary Traditions

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