Caribbean Crab Stew


  • 1 and 1/2 lb of lump blue crab meat (you may substitute king, or snow crab)
  • 2 cloves garlic, crushed
  • 1 medium onion, minced
  • 4 roasted red peppers, drained and chopped
  • 1 fresh hot red pepper, seeded and chopped
  • 4 tbs achiote oil (mix 4 tbs olive oil with 1 tbs annatto powder)
  • 4 tbs lime juice
  • 4 tbs vinegar
  • 24 pitted green olives
  • 1 lb of fresh peas or 10oz frozen peas, thawed
  • kosher salt and black pepper to taste

This recipe is typically made with land crabs in the Caribbean, we have substitute blue crab as they are easier to obtain.


  • Place all ingredients except for the crab and peas and simmer for 20 minutes.
  • Add the peas and simmer for another 10 minutes.
  • Add the crab just before serving.
  • Serve with rice.

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