Preparation info

  • Serves


    • Difficulty


Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 1 lb. fresh, tinned or frozen crab meat, picked over to remove any cartilage
  • 3 tablespoons lime juice


Put the crab meat into a bowl, add the lime juice and set aside. In a heavy casserole, heat the oil and butter and sauté the onions, garlic and hot pepper until the onions are tender but not browned. Add the curry powder and cook, stirring for 3 or 4 minutes, being careful not to let the curry powder burn. Stir in the rice and cook for about a minute longer, just to coat the grains. Add the coc