2 pounds fresh, canned or frozen crab meat, drained and picked over to remove all bits of shell and cartilage
2 tablespoons finely chopped fresh parsley
1 teaspoon strained fresh lime juice
How To Cook:
1. In a heavy 4- to 5-quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the crushed cloves of garlic and, stirring constantly, cook for a minute or two, until lightly browned, then with a slotted spoon, remove and discard them.
2. Add the shallots or scallions and, stirring frequently, cook them for about 5 minutes, or until they are soft and transparent but not brown.
3. Pour in the rice and continue stirring for 2 or 3 minutes, until all of the grains become somewhat milky and opaque. Do not let the rice brown.
4. Add the water, chives, chilies, bay leaf, thyme, salt and a few grindings of pepper. Bring to a boil over high heat, reduce the heat to the lowest possible point, cover lightly, and simmer undisturbed for 15 minutes.
5. Stir in the crab meat, parsley and lime juice, cover, and continue to simmer for 5 minutes longer or until most of the liquid has been absorbed by the rice and the crab is heated through.
6. Taste for seasoning, fluff with a fork, and serve the "Metete de Crabes" at once, mounded on a heated platter.
