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.