Curried Crab Pilaf with Coconut Milk

Chef Susan Spicer tinkered with the Caribbean flavors in this rice pilaf until she created the perfect flavor combination. The pilaf is a wonderful meal by itself, but Chef Spicer often serves it with grilled fish and other seafood.

blue crabsIngredients

  • 1 tablespoon butter
  • 1 tablespoon cooking oil
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • 1 teaspoon minced fresh garlic
  • 1 tablespoon curry powder
  • 1/2 teaspoon black pepper
  • 1 cup raw rice
  • 1 pound lump crabmeat
  • 1 large tomato, peeled, seeded and diced
  • 1 cup coconut milk
  • 1/2 cup water
  • 1 tablespoon lime juice
  • 1 teaspoon angostura bitters
  • 1 teaspoon salt
  • hot sauce
  • 1/4 cup finely sliced scallion


Heat butter and oil in a two-quart pot. Add carrot, onion, and garlic; sauté for 2 minutes. Add curry powder and pepper and cook for 2 to 3 minutes. Add rice; stir and sauté for 2 minutes. Add crabmeat, tomato, coconut milk, water, lime juice, angostura bitters, and salt; bring to a boil, then reduce heat, cover, and cook for about 15 to 20 minutes. When rice is cooked, season to taste with salt and hot sauce. Garnish with scallions. Serve immediately.

Serves 4

Recipe courtesy of Chef Susan Spicer, Bayona Restaurant

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