Entree: Virgin Islands, U.S. – Crab and Rice (One-pot savory stewed crab cooked with seasoned rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 22 min

Additional 5 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole blue crabs, cleaned, approx. 1 lb (450 g) total usable meat
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (60 g) unsalted butter
- 1 large onion, finely chopped
- 1 large red bell pepper, seeded and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 scallions, sliced
- 1 Scotch bonnet or habanero pepper, whole (for flavor) or minced for heat
- 1 tsp (5 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) ground allspice
- 1 cup (200 g) long-grain white rice, rinsed
- 1 1/2 cups (360 ml) light coconut milk
- 1 cup (240 ml) chicken or fish stock
- 1 (14 oz (397 g)) can (14 1/8 oz (400 g)) diced tomatoes, drained
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) chopped fresh parsley or culantro for garnish

Show original ingredient measurements

- 2 whole blue crabs, cleaned, approx. 1 lb (450 g) total usable meat
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (60 g) unsalted butter
- 1 large onion, finely chopped
- 1 large red bell pepper, seeded and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 scallions, sliced
- 1 Scotch bonnet or habanero pepper, whole (for flavor) or minced for heat
- 1 tsp (5 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) ground allspice
- 1 cup (200 g) long-grain white rice, rinsed
- 1 1/2 cups (360 ml) light coconut milk
- 1 cup (240 ml) chicken or fish stock
- 1 (14 oz) can (400 g) diced tomatoes, drained
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) chopped fresh parsley or culantro for garnish

Instructions

1. In a large heavy pot or Dutch oven over medium heat, warm the oil and butter until melted and foaming. Add the onion, bell pepper, celery and a pinch of salt; cook, stirring, until softened, about 6–8 minutes.
2. Stir in the garlic, scallions, thyme, paprika and allspice; cook 1–2 minutes until fragrant. If using a minced hot pepper, add it now.
3. Add the cleaned blue crabs to the pot and toss gently with the aromatics to coat for 2 minutes.
4. Add the rinsed rice, coconut milk, stock and diced tomatoes. Stir once to distribute ingredients, then bring to a gentle simmer.
5. Reduce heat to low, cover tightly and cook undisturbed for 18–22 minutes, until the rice is tender and liquid is absorbed. Check at 15 minutes and add up to 2 tbsp (30 ml) water or stock if the rice is still firm but liquid is nearly gone.
6. Remove from heat and let rest, covered, 5 minutes. Stir gently to combine crab and rice, season with lime juice, additional salt and pepper to taste.
7. Garnish with chopped parsley or culantro and serve hot directly from the pot.