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What You Need:
(To Serve: 8)
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4 tablespoons vegetable oil
4 medium-sized garlic cloves, peeled and crushed with the flat side of a large knife
½ cup finely chopped shallots, or substitute ½ cup finely chopped scallions, white parts only
2 cups uncooked long- or medium-grain white rice
4 cups water
2 tablespoons finely cut fresh chives
1½ teaspoons finely chopped fresh hot chilies
1 small bay leaf
¼ teaspoon crumbled dried thyme
2 teaspoons salt
Freshly ground black pepper
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
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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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.
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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.
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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.
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6. Taste for seasoning, fluff with a fork, and serve the "Metete de Crabes" at once, mounded on a heated platter.
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