Crabe et Riz (Crab and rice) is a traditional Saint-Martin Creole recipe for a classic one-pot dish of crabs, salted pig tails and bacon cooked with tomatoes, chilli and herbs that are finished with rice and annatto oil (for colour), which is typically served for Easter. The full recipe is presented here and I hope you enjoy this classic Saint-Martin version of: Crab and rice (Crabe et Riz).
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This classic dish of crab and rice is a firm favourite among the locals, who eat it mainly during the holy weekend of Easter, when families get together on the beach for the day or even to camp overnight.
Ingredients:
2 Salted pig tails, de-salted over
200g smoked slab bacon
6 crabs (typically land crabs)
300g rice, washed
4 tbsp oil
1 tsp annatto oil (optional)
a few whole cloves
3 tomatoes, crushed
hot chilli pepper
4 tbsp flat-leaf parsley, chopped
2 tsp fresh thyme, minced
4 garlic cloves, minced
1 onion, chopped
5 spring onions, chopped
Method:
Cut the bacon into large cubes and fry until they render their fat and turn white.
Chop the pig tails and boil for about 20 minutes, until tender (drain and discard the liquid).
Clean the crabs thoroughly and sear them in hot oil. Brown them well on all sides.
Place the crabs in a pre-heated cooking pot, along with the pig tail pieces and the smoked bacon pieces. Cook until all the are nicely browned.
Add the onions, spring onions, garlic, chilli peppers, chopped parsley, thyme, and cloves. Cook until browned then add the crushed tomatoes and herbs and season with salt and pepper. Wash the rice and stir it in.
Add the fat from the crab shells if you cleaned them yourself. Crab fat gives the dish extra flavour and a creamier texture. Now nestle in the crab pieces and any saved crab meat.
If you have any, mix in a little annatto oil (this helps colour the rice). Add water to come 5cm above the level of the rice.
Cook, uncovered, over medium heat for 20 to 25 minutes, until the rice is tender and the liquid has been absorbed.
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