Large land crabs caught during rainy season, cleaned and curried with colombo spices, coconut milk, and fresh herbs. A seasonal delicacy.
Ingredients
8 land crabs, cleaned and halved
3 tbsp colombo curry powder
200ml coconut milk
1 onion, diced
4 cloves garlic, minced
3 sprigs fresh thyme
1 Scotch bonnet pepper, whole
2 tbsp vegetable oil
250ml water
2 tbsp lime juice
Salt to taste
Instructions
1Clean crabs thoroughly, removing the back shell and gills. Halve them.
2Season crab pieces with colombo powder, garlic, lime juice, and salt.
3Heat oil in a heavy pot. Add onion and cook until softened.
4Add seasoned crabs and stir to coat in the aromatics.
5Pour in coconut milk and water. Add thyme and Scotch bonnet.
6Cover and simmer 30-40 minutes until crabs are cooked through.
7Remove Scotch bonnet. Serve with rice.
Did You Know?
Land crab season in Saint Lucia triggers nighttime crab hunts with flashlights after heavy rain. Entire families venture out to catch the crabs as they emerge from burrows.