Crab Stew |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 8-10 medium to large crabs | 2 green plantain (cut into small pieces) | 1 small pig's tail (cut off excess fat) |
| 1 large onion | 2-3 tsps Lea & Perrins Sauce 10-15 ml | 1 tsp salt 5ml |
| 1 tsp pepper | 1 small round red recardo | 1/2 tsp thyme 2ml |
| 1/2 tsp any of your favorite seasoning 2ml | 2-3 plugs garlic (crushed) | 1-2 cups thick coconut milk |
| 1 | To kill crab, place it in hot boiling water. |
| 2 | Remove from water with wire or long spoon. Dis-joint legs from body and crush the large claws. |
| 3 | Add season. |
| 4 | Boil pigtail and green plantain until tender. |
| 5 | Meanwhile, grate coconut and squeeze (leave 2 tbsp milk for matilda foot). |
| 6 | Add seasons to crab in boiling water. |
| 7 | Add matilda foot to soup. Cook for another 15-20 minutes. |
| 8 | Lastly, add coconut milk and taste. Serve hot. |