Best 2 Crab N Rice The Bahamas Recipes

In the vibrant culinary landscape of the Bahamas, Crab N' Rice stands as a beloved dish that embodies the essence of coastal living. This delectable seafood delight is a harmonious blend of succulent crab, aromatic rice, and an array of vibrant spices. With its origins in the kitchens of Bahamian households, Crab N' Rice has transcended its humble beginnings to become a celebrated dish enjoyed in restaurants and homes across the nation.

This article presents a comprehensive guide to crafting this Bahamian specialty. We delve into the intricacies of selecting the perfect crab, exploring the nuances of rice varieties, and unveiling the secrets behind the tantalizing flavors that define Crab N' Rice. Through step-by-step instructions, we empower you to recreate this culinary masterpiece in your own kitchen, offering variations that cater to diverse preferences.

From the traditional method of preparing Crab N' Rice in a Dutch oven, to the convenience of a pressure cooker, we provide detailed instructions for each cooking technique. Moreover, we present a vegetarian-friendly rendition of this classic dish, ensuring that everyone can savor the captivating flavors of Crab N' Rice. Whether you're a seasoned cook or embarking on your culinary journey, this article will guide you seamlessly through the process of creating this authentic Bahamian delicacy.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

Ingredients

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.

Tips:

Fresh is Best: Use the freshest crab meat you can find for the best flavor. Fresh crab meat should have a sweet, briny smell and be firm and opaque.
Cook the Rice Properly: The rice is an important part of this dish, so make sure it is cooked properly. Rinse the rice thoroughly before cooking to remove any starch and then cook it according to the package directions.
Don't Overcook the Crab: Crab meat is delicate and can easily be overcooked. Add it to the rice towards the end of the cooking process and cook just until heated through.
Add Veggies: Feel free to add your favorite vegetables to this dish, such as chopped bell peppers, onions, or carrots.
Garnish with Herbs: Before serving, garnish the dish with fresh herbs such as parsley, cilantro, or chives for an extra pop of flavor.

Conclusion:

Crab n' Rice is a delicious and easy-to-make Bahamian dish. It is perfect for a weeknight meal or a special occasion. With its combination of flavorful crab, fluffy rice, and aromatic spices, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give Crab n' Rice a try. You won't be disappointed!