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.
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.
Recipe courtesy of Chef Susan Spicer, Bayona Restaurant
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