Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!HSNX.atgi.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Ben Newsgroups: rec.food.recipes Subject: Crab and Rice Followup-To: rec.food.cooking Date: 26 Jun 2000 06:41:26 -0600 Organization: recipeway.com Lines: 31 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <200006251735625.SM00171@www5> Reply-To: webmaster@recipeway.com NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:42709 Crab and Rice 6 - 8 crabs 1 large onion 1 small sweet pepper (optional) 1 cup fresh (boiled or tender) pigeon peas 2 cups rice 3 - 4 tablespoons tomato paste Salt, pepper, paprika, thyme to taste First wash crab and remove biters and put aside, separate crab bodies from backs, scoop out crab fat into bowl break bodies into sections, beat bodies and biters with coach beater. Set aside. Peal and chop onion, and sweet pepper. Fry until tender. Stir in Tomato paste, crab fat and seasonings. Simmer 5 minutes. Add 3 cups of water, bring to boil. Add peas and crab, bring to boil. Boil 5 minutes, add rice and bring back to boil. Turn to simmer and cover pot until water is almost gone Cook on low until rice is tender. http://www.recipeway.com/ ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.