Antillean Crab Pilaf Recipes

Steps:

• Bring first 4 ingredients to a boil in a sauce pan.
• Add rice, cover and cook till rice is tender and water is absorbed, about 20 minutes.
• Sauté celery, pepper, onion, and 1 t butter till tender.
• Stir vegetables into rice.
• Remove bay leaf before serving.

Steps:

• For the sauce:
• Place clarified butter in a saucepan and add shallots and celery. Cook until soft. Add flour and cook until mixture reaches an amber color. Add hot milk and mix with a wire whisk to a smooth sauce. Add remaining ingredients to the sauce and cook for 10 minutes.
• For the Rice and Orzo:
• Combine rice and orzo. Add olive oil and lemon pepper. Mix well and put into the bottom of the crab shells.
• Preheat the broiler.
• For the crab:
• Saute crab meat in butter. Add Sherry until heated. Add the sauce to the crabmeat and mix well. Place the mixture on top of the rice and top with bread crumbs, butter, and Parmesan. Place under the broiler until golden brown.
• Serve with the sauce.
• For the wild rice:
• Wash the rice in cold water and strain. Lightly saute shallots in olive oil until transparent. Add wild rice and chicken stock. Bring to a boil and then turn down to a slow simmer and cover. Cook for 1 hour and 15 minutes until moisture is totally evaporated. Cool down in refrigerator.
• Bring salted water to a rolling boil. Add orzo and cook for 8 minutes. Strain orzo and cool down in ice water. When cool, strain and place in refrigerator.

Steps:

• Heat the oil and butter in a 2-quart saucepan over medium-high heat and add the onion, carrot, and garlic. Cook, stirring, for 2 minutes, then add the curry powder and pepper and cook 2-3 minutes longer. Add the rice and sauté for another 2 minutes. Add the tomato, crabmeat, coconut milk, 1 1/2 cups water, bitters, lime juice, and salt and bring to a boil. Reduce the heat, cover, and cook for 15-20 minutes, until the liquid is absorbed. Remove the pan from the heat and let it stand, covered, for an additional 10 minutes. Stir the rice and season it with the salt and hot sauce. Serve garnished with scallions and herbs.

Steps:

• 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.
• Remove the meat and set aside.
• To the remaining hot oil, add the scallions, garlic, the claws, and the crab .
• Scoop the contents of each shell, including crab juices, into the saucepan (this is what permeates the dish with that wonderful crab taste).
• Add the parsley, celery leaves, water, thyme, chile, bay leaves, and the fried smoked ham hock.
• Stir the mixture, taking care not to crush the chile.
• Taste and adjust the seasoning with salt and pepper.
• Bring to a boil and add the rice. Stir again to mix.
• 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.
• 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!