Categories: Recipes
      Date: Mar 10, 2014
     Title: 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


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