Marylanders love their crab. Here’s a delicious Trinidadian twist for using lump crabmeat. I got this recipe from Sweet Hands: Island Cooking from Trinidad & Tobago by Ramin Ganeshram. It’s a delightful change from the usual crabmeat fare. Enjoy. Tom~
1 1/2 cups long-grain rice / 2 tablespoons canola oil / 1 medium-size onion, chopped / 2 carrots, peeled and chopped / 2 tomatoes, chopped / 1 tablespoon curry powder (I use 2 tbsps and use Chief curry from Trinidad, which is a milder curry) / 1 cup lump crabmeat / 1 cup coconut milk / 1 teaspoon minced chives / 1 sprig thyme / 1 bay leaf / 1 teaspoon salt / 1 small whole Scotch bonnet pepper
Wash the rice by placing it in a fine-mesh sieve or colander and rinsing with cold water. Continue washing until the water runs clear.
Heat the oil in a saucepan, add the onion and carrots, and cook over medium-low heat until the onions are soft. Stir in tomatoes and cook for 1 minute. Mix in curry powder and continue cooking, stirring constantly, for 1 to 2 minutes. Add the crabmeat, mix well to coat, then add the coconut milk and 1 cup of water. Add the chives, thyme, bay leaf, salt, and hot pepper and simmer for 1 to 2 minutes, then add the rice. Mix well. Bring to a boil, then lower the heat to a low simmer. Cover loosely and cook for about 20 minutes, or until all the liquid is absorbed and the rice is soft. The rice should be tender but not sticky, and fluff easily with a fork.