Ingredients

For 8 people:

  • 1 kg of white rice
  • 16 cleaned crabs (preferably land crabs)
  • 10 chives
  • 2 large onions
  • 5 tomatoes
  • 6 limes
  • 5 sprigs of parsley
  • Salt
  • Pepper
  • Seeds and leaves of allspice
  • 5 cloves
  • 4 tablespoons of Colombo powder
  • 2 peppers (the 2nd is not recommended if you don't like to eat spicy)
Preparation

Cooking of the crabs:

  1. After killing the crabs, wash them, brush and lemon.

  2. Assaisonnement des crabes

    Place them in a bowl with the salt, grated onions, garlic, a chili and the juice of 2 lemons.
  3. Lightly crush the tongs so that the sauce penetrates them and cut off the ends.
  4. Remove the shell but keep the fat and the rest.
  5. In a pot, brown with oil, chives, chopped onions, and 3 crushed garlic cloves.
  6. Add the crab fat and the diced smoked brisket.
  7. Add the crabs and brown them for 10 minutes.
  8. Add the tomatoes and cook for 5 minutes.

  9. Cuisson des crabes

    Add the spices, parsley, thyme, bay leaves and allspice.
  10. Simmer, covered, for 15 minutes.
  11. The sauce should be very thick.
  12. At the end of cooking, add the 2nd pepper (if you want to eat spicy) and the juice of the last lemon.
  13. Once the thick sauce and the crabs turn orange in color, it's ready!

Cooking of the rice:

  1. In another container, boil hot water and add salt to it.
  2. When the water boils add the rice so that the volume of water is twice that of the rice.
  3. Once the rice is cooked turn off the heat.