Crab & Rice Recipe

This recipe substitutes local VI land crabs with already prepared crabs. If you are 
familiar with purging crabs and have access to local crabs, use 5-7 whole crabs 
instead. You'll find that this is a very easy and quick dish to prepare.

1 large onion, chopped
2 medium bell pepper (mix of colors), chopped
1 tbs dried thyme
2 stalks celery, chopped
3 cloves garlic, chopped
1/2 scotch bonnet, minced (or to desired heat)
1/4 cup of vegetable oil
1lb crab meat
4 oz tomato paste
2 cups rice
3 cups water
3 tbs butter
2 tbs sofrito
Salt & pepper to taste




Heat the vegetable oil in a pot and add the first 6 ingredients. Saute until tender.  
Add all other ingredients and bring to a rapid boil.  Reduce heat to low and cover 
pot.  Do not lift lid while cooking.  Continue cooking on low for 15-20 minutes or
until all the water is dried out and the rice is tender.  Fluff with a fork and serve.


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