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 tasteHeat 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.
Crab & Rice Recipe
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