Caribbean Crab Pilaf with Coconut Milk

Name: Caribbean Crab Pilaf with Coconut Milk
Yield: makes 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 tablespoon butter; 1 medium onion, finely chopped; 1 medium carrot, finely chopped; 2 garlic cloves, minced; 1 tablespoon curry powder; 1/2 teaspoon black pepper; 2 cups medium- or long-grain rice; 1 large tomato, peeled, seeded, and diced; 1 pound lump crabmeat, picked free of shells; 1 1/2 cups canned unsweetened coconut milk; 1 teaspoon Angostura bitters; 1 tablespoon lime juice; 1 teaspoon salt; Hot sauce; 1/4 cup finely sliced scallions; 1/4 cup each chopped fresh basil and/or cilantro, optional

December 14, 2011

This is a fantastic dish that I came across when I was researching Caribbean food on the Internet. The recipe was cryptic—just a list of ingredients with no measurements or instructions. But I was so intrigued by the use of curry, black pepper, and Angostura bitters that I developed my own method (and added fresh herbs). This pilaf is substantial enough to eat on its own, but heavenly when served alongside grilled fish or shrimp.

Cooks' Note

If your pilaf begins to dry out, you may want to moisten it with a little more coconut milk before serving.

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