Crab Stew

Belizean Crab Stew Recipe with Plantain and Coconut Milk

Region / culture: Belize | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4-6

Introduction

Crab stew is a delicious and hearty dish that is perfect for seafood lovers. This recipe combines the sweet and delicate flavor of crab with the rich and creamy taste of coconut milk. The addition of plantains adds a unique twist to this traditional stew, making it a truly satisfying meal.

History

Crab stew has been a popular dish in many coastal regions for centuries. The combination of fresh crab meat with flavorful spices and coconut milk has been a staple in Caribbean and Latin American cuisine. This recipe has been passed down through generations, with each family adding their own unique touch to make it their own.

Ingredients

8 to 10 medium to large crabs
2 green plantains (cut into small pieces)
1 small pig's tail (excess fat removed)
1 large onion
2 to 3 tsp Lea and Perrins sauce (10 to 15 ml)
1 tsp salt (5 ml)
1 tsp pepper
1 small round red recardo
0.5 tsp thyme (2 ml)
0.5 tsp of your favorite seasoning (2 ml)
2 to 3 cloves of garlic (crushed)
1 to 2 cups thick coconut milk

How to prepare

To prepare the crab, place it in a pot of boiling water.
Remove the crab from the water using a wire or long spoon. Disjoint the legs from the body and crush the large claws.
Season the crab with desired spices.
Boil the pigtail and green plantain until tender.
Meanwhile, grate the coconut and squeeze out the milk (leaving 2 tbsp for matilda foot).
Add the seasoned crab to the boiling water.
Add the matilda foot to the soup and cook for another 15 – 20 minutes.
Lastly, add the coconut milk and adjust the seasoning to taste. Serve hot.

Variations

Add diced vegetables such as bell peppers, carrots, and celery for added texture and flavor.
Substitute shrimp or lobster for the crab for a different twist on this recipe.
Use fish stock or seafood broth instead of water for a richer taste.

Cooking Tips & Tricks

Be sure to use fresh crab for the best flavor and texture.

- Crushing the large claws of the crab before cooking helps to release more flavor into the stew.

- Adjust the seasoning to taste, adding more or less salt, pepper, and spices as desired.

- Cooking the stew slowly over low heat allows the flavors to meld together and develop a rich and complex taste.

Serving Suggestions

Serve the crab stew hot over a bed of white rice or with a side of crusty bread for dipping. Garnish with fresh cilantro or chopped green onions for added flavor.

Cooking Techniques

Boil the crab in water before adding it to the stew to ensure it is fully cooked.

- Simmer the stew over low heat to allow the flavors to meld together and develop a rich taste.

Ingredient Substitutions

Use chicken or vegetable broth instead of water for a different flavor profile.

- Substitute green bananas for plantains if plantains are not available.

Make Ahead Tips

The stew can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the crab stew in individual bowls garnished with a sprig of fresh parsley or a slice of lime. - Serve with a side of fried plantains or a simple green salad for a complete meal.

Pairing Recommendations

Pair the crab stew with a crisp white wine such as Sauvignon Blanc or a light lager beer.

- Serve with a side of coconut rice or steamed vegetables for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the stew in a saucepan over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

- Approximately 400 calories per serving

Carbohydrates

- Plantains: 27g per serving

- Coconut milk: 6g per serving

Fats

- Coconut milk: 57g per serving

Proteins

- Crab: 20g per serving

Vitamins and minerals

Plantains: Rich in potassium and vitamin C

- Coconut milk: Contains iron, magnesium, and vitamin B6

Alergens

Crab: Shellfish

- Coconut milk: Tree nuts

Summary

Crab stew is a rich and flavorful dish that is high in protein and healthy fats. It is also a good source of vitamins and minerals, making it a nutritious and satisfying meal.

Summary

Crab stew is a delicious and comforting dish that is perfect for a cozy night in or a special occasion. With its rich and creamy texture and flavorful spices, this stew is sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day and I was visiting my dear friend Sarah in her cozy kitchen. She had a pot bubbling on the stove, filled with the most mouthwatering aroma I had ever smelled. When I asked her what she was cooking, she simply replied, "Crab Stew."

I had never tasted crab stew before, but just the name alone conjured up images of a rich and creamy soup filled with tender chunks of crab meat. I begged Sarah to teach me how to make it, and she graciously agreed.

As we cooked together, she shared with me the story of how she had learned the recipe herself. It was passed down to her from her own grandmother, who had learned it from a fisherman friend many years ago. The secret to the stew, she explained, was in the broth. A combination of fresh crab shells, onions, garlic, and herbs simmered together for hours to create a rich and flavorful base.

I watched in awe as Sarah expertly cracked open the crab shells and carefully removed the meat, all the while chatting animatedly about her memories of cooking with her grandmother. She added the crab meat to the simmering broth, along with chunks of potatoes, corn, and a splash of heavy cream. The stew slowly thickened and the flavors melded together, creating a dish that was truly a labor of love.

After hours of simmering, the stew was finally ready. Sarah ladled generous portions into bowls and topped each one with a sprinkle of fresh parsley. We sat down at her kitchen table, steam rising from our bowls, and took our first bites.

The taste was incredible. The crab meat was tender and sweet, the broth rich and creamy, with just a hint of spice from the black pepper. Each spoonful was a burst of flavor, a reminder of the care and attention that had gone into creating this dish.

As we ate, Sarah shared with me the recipe, step by step, ensuring that I would be able to recreate it at home. And recreate it I did. Over the years, I have made crab stew countless times, each time tweaking the recipe to suit my own tastes and preferences.

I have shared the recipe with friends and family, passing down the tradition that Sarah passed down to me. And each time I make it, I am reminded of that warm summer day in Sarah's kitchen, of the laughter and stories we shared as we cooked together.

So now, whenever I make crab stew, I am not just making a delicious meal. I am carrying on a tradition, honoring the memories of the women who came before me, and creating new memories for those who will come after. And that, to me, is the true beauty of cooking.