This dish is usually served at midday or in the evening. This is a variation on the popular peas ‘n rice, and uses crabs, which are very common in the Bahamas. This version uses the more economical imitation ‘‘crab legs’’ (available in most supermarkets).
3 TBS oil
1 onion, chopped
1 red or green bell pepper, chopped
5 TBS tomato paste
salt, pepper to taste
1⁄2 tsp thyme
1 tsp paprika
4 cups water
2 cups rice
2 cups canned pigeon peas
24 pieces preformed ‘‘crab legs’’ (or 4 whole fresh crabs)
(If using fresh crab, separate bodies from shell, scoop out coral from the shell into a bowl. Discard shells. Quarter the bodies and crack the legs. Set aside.)
- In a saucepan, heat oil over medium heat; fry the onion and sweet pepper until soft.
- Stir in tomato paste, crab coral (if using fresh crab), salt, pepper, thyme, and paprika.
- Add water, cover, and bring to a boil.
- Add rice, peas, and crab legs (and bodies, if using). Bring to a boil.
- Check seasoning.
- Reduce heat to simmer until water has evaporated, for about 20–25 minutes.
Source: The World Cookbook