Antillean Crab Pilaf

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 24 ounces crabmeat
• 1 lime, quartered
• 1/3 cup cooking oil
• 2 tablespoons oil
• 2 scallions, cleaned and finely chopped
• 3 garlic cloves, finely chopped
• 2 sprigs parsley, finely chopped
• 3 cups celery leaves, finely chopped
• 3 cups water or 3 cups fish or 3 cups vegetable stock
• 4 sprigs thyme
• 1 whole fresh scotch bonnet pepper (chilli)
• 2 bay leaves
• salt, and freshly ground
• pepper
• 1 1/2 lbs rice

Recipe

• 1 to assemble the matete, in a large dutch oven or heavy-bottomed saucepan, heat the oil over a medium heat, and add the oil. lightly fry the smoked ham hock for about 5 minutes, just to quickly seal and color the outside.
• 2 remove the meat and set aside.
• 3 to the remaining hot oil, add the scallions, garlic, the claws, and the crab .
• 4 scoop the contents of each shell, including crab juices, into the saucepan (this is what permeates the dish with that wonderful crab taste).
• 5 add the parsley, celery leaves, water, thyme, chile, bay leaves, and the fried smoked ham hock.
• 6 stir the mixture, taking care not to crush the chile.
• 7 taste and adjust the seasoning with salt and pepper.
• 8 bring to a boil and add the rice. stir again to mix.
• 9 lower the heat and cover. simmer slowly until the rice is soft and cooked and all the liquid is absorbed, about 20 minutes. remove the chile.
• 10 to serve, arrange the matete on a large serving platter, taking care to display some crab throughout. serve hot -- the aroma alone will drive you nuts!