Name: Crab Pelau
Yield: Serves: 4
Ingredients: 2 tablespoons canola oil; 1 bay leaf; 2 Roma tomatoes, chopped; 1 sprig thyme; 1 cup coconut milk; 1 cup lump crabmeat; 1 teaspoon finely chopped chives; 1 teaspoon coarse salt; 1 small whole Scotch bonnet pepper or other hot red chili pepper; 1½ cups long-grain rice; 1 medium onion, chopped; 2 carrots, peeled and chopped; 1 tablespoon Trinidad curry powder

Preparation info

Serves:
4

Difficulty
Easy

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

Like most Trinidadian crab dishes, this recipe traditionally calls for whole cleaned crabs. My version makes use of lump crabmeat, which is widely available in cans in the seafood section of the supermarket, and makes this recipe much less time-consuming.

Ingredients

1½ cups long-grain rice
2 tablespoons canola oil
1 medium

Fish course
Pescatarian
Gluten-free

Method

Wash the rice by placing it in a deep bowl and adding enough cold water to cover. Swirl the rice with your hand until the water is cloudy and then pour off the water, taking care not to pour out the rice. Repeat 3 to 4 times or until the water stays clear. Drain and set aside.
Heat the oil in a saucepan, add the onion and carrots and cook over medium-low heat unti

‌

Ingredients

Method

Part of