Bahamian Crab Rice Recipes

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OL' FUSKIE FRIED CRAB RICE



Ol' Fuskie Fried Crab Rice image

Long as I can remember, crab rice was a monthly treat around our house. As I've raised my own family -- sometimes near the water, sometimes not so near -- I've cherished this dish and added a few touches of my own. If there's a picnic or a family gathering, I'll find a way to get some crabs. When I find folks with a dock, it's not long before I'll be asking them if I can set out a crab trap or two. Because as soon as someone tastes ol' Fuskie crab rice, they're likely to be asking me to make it. My kids beg for crab rice all the time, and just like my mother did with us girls, I make them help me pick the crabs. We sit out on the porch or around the kitchen table, spread some newspapers and go to pickin'. The more hands we've got, the sooner we're ready to cook.

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield about 4 to 6 servings

Number Of Ingredients 11

1 1/2 cups uncooked rice
2 1/4 cups warm water
Pinch salt
2 strips bacon
1/4 cup vegetable oil
1 stalk celery, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
1 1/2 to 2 pounds crabmeat (lump or claw)
1 tablespoon garlic powder
Salt and black pepper

Steps:

  • Measure the dry rice; then rinse and drain it several times. Put it the rice, water, and salt in a medium pot. Cover, bring to a boil, and simmer until the rice is done and the water is absorbed, about 20 minutes or more.
  • Fry the bacon until crispy in a 12-inch skillet; when the bacon is done, remove it from the pan, set aside, and crumble when cool. Add the oil to the bacon fat in the skillet and heat. Add the celery, bell pepper, and onion. Stir-fry until the onions are clear; then add the crab and cook until the crab begins to brown, another 5 to 10 minutes. Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste, and stir constantly until evenly combined. Cover the mixture and simmer for at least 10 minutes. (If you'd like a meatier mixture, just use more crab and less rice.)

BAHAMIAN PEAS AND RICE



Bahamian Peas and Rice image

Provided by Sunny Anderson

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 14

1/3 cup olive oil
6 strips bacon, chopped
1 cup chopped Vidalia or sweet onion
1 green bell pepper, seeded and chopped
1 celery stalk, finely chopped
5 or 6 sprigs fresh thyme, leaves stripped
Kosher salt and freshly ground black pepper
2 garlic cloves, grated on a rasp or finely minced
2 cups rice, rinsed in a sieve until the water runs clear
One 15-ounce can black-eyed peas, drained and rinsed
4 Roma tomatoes, chopped
One 8-ounce can tomato sauce
1 tablespoon Worcestershire sauce
1 habanero pepper, pierced with the tip of a knife

Steps:

  • In a large saucepan or Dutch oven over medium-high heat, combine the oil, bacon, onion, bell pepper, celery, thyme leaves, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the bacon is crisped and the onion is tender and fragrant, about 10 minutes.
  • Add the garlic and rice and toast the rice until it has a nutty, popcorn-like scent, about 10 minutes more.
  • Stir in the peas, tomatoes, tomato sauce, Worcestershire, habanero pepper, and 3 cups water. Bring the pot to a boil, and then reduce to a low simmer and cover. Cook until the rice absorbs the liquid, 35 to 40 minutes. Try to avoid lifting the lid until the 30-minute mark, as the steam helps cook the rice.
  • Serve warm.

CRAB 'N RICE (THE BAHAMAS)



Crab 'n Rice (The Bahamas) image

This recipe Is from week 19 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and The Bahamas are my 19th stop. Crab 'n rice is a favorite meal in the Bahamas; it is traditionally made with land crabs, but sea crabs are an almost indistinguishable substitution.

Provided by GiddyUpGo

Categories     Crab

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 11

3 tablespoons oil
1 onion, chopped
1 red bell pepper, chopped
5 tablespoons tomato paste
salt and pepper
1/2 teaspoon thyme
1 teaspoon paprika
4 cups water (traditional) or 4 cups crab stock (my tweak)
2 cups long grain rice
2 cups pigeon peas, canned
4 whole crabs

Steps:

  • Crack the crab and remove the meat. Carefully pick through the meat to make sure there are no remaining bits of shell.
  • Chop up the vegetables and fry them in the oil until they are soft. Stir in the tomato paste and seasonings, adding a little more oil if you need to. Saute for a few minutes until the flavors are incorporated.
  • Add three cups of water (I used non-traditional crab stock) and bring to a boil. Add the pigeon peas and crab and let boil for five minutes or so.
  • Add the rice (you can also add more water if the mixture looks too dry), return to a boil, then reduce heat and cover. Let simmer until all the liquid has been absorbed (about 20 minutes).

BAHAMIAN CRAB N' RICE



Bahamian Crab N' Rice image

Everyone whose ever heard about the Bahamas thinks about conch. We were once called the conch isles. However, it is little known fact that conch is the most perennial dish, not the the national dish! The most important part of the national dish of the Bahamas. Eaten almost everyday with Steamed Nassau Grouper,coleslaw and fried plaintain especially between the months of June and August. This recipe will prove challenging for those unfamiliar with how to prepare the land crabs.... but it tastes like manna ... intensely delectable experience for your tastebuds!

Provided by KCBlair

Categories     Crab

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 12

5 white land crabs or 7 black land crabs, cleaned, segmented, fat removed
1 tablespoon vegetable oil or 1 tablespoon corn oil
1 large white onions or 1 yellow onion, finely diced
1/2 small green pepper, seeded and finely diced
2 1/2 tablespoons dried thyme
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1 teaspoon seasoning salt
1/2 scotch bonnet peppers, finely chopped with (optional) or 1/2 with out seeds (optional)
1/2 cup tomato paste
5 cups hot water
2 cups parboiled long-grain rice or 2 1/2 cups long-grain rice

Steps:

  • Wash live crabs under the tap using a toothbrush to wash sand from under band and from between toes until completely clean.
  • Turn crab with eyes away,upside down,slipping a blunt knife (a butter knife is ideal) between the shell's seam,push upward to seperate the crab's shell in two.
  • Be careful not to push the knife too far (the gall sac is in the direct path of the knife!).
  • Pull apart.
  • Scoop the fat from both sides of the shell into a bowl using the knife or a spoon.
  • Discard the empty half shell,band,mouth,gills and all other remaining internal organs,leaving behind the toes.
  • Break the two segments in half by holding each half securely and snapping apart.
  • This can also be done by chopping the segment with a cleaver.
  • Wash the toe segments under the tap and put them in the bowl with the fat.
  • This process is to be repeated until each crab is processed.
  • Place a large pot over medium high heat, adding the vegetable/corn oil.
  • Allow the oil to heat until a drop of water sizzles when dripped in the oil.
  • Add onion,green pepper,salt,black pepper,seasoned salt,thyme,scotch bonnet and stir.
  • Saute ingredients until onion is transparent, stirring constantly,about 3 to five minutes.
  • Add crab fat and segments, saute, stirring constantly until fat is liquid, about 7 minutes.
  • Add tomato paste, stir ingredients together for another 5 minutes.
  • Add water.
  • Stir ingredients with the water,taste, adjust salt to taste,bring to a slow simmer.
  • Gently pour rice into pot, stirring slowly to ensure even distribution of the rice in the liquid.
  • Turn heat down to low and cover pot with a tight-fitting lid to prevent steam from escaping. Foil can be used under the lid to prevent the steam escaping.
  • Cook for about 20-25 minutes or until all of the liquid is absorbed.
  • Do not lift lid while cooking.
  • Turn heat off and let rice stand covered for 10-15 minutes or until liquid is absorbed.
  • Fluff and serve hot.

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