Bahamas Crab and Rice with Raquel Fox | BLACK FOODIE Week | One Pot Caribbean Food

Join Chef Raquel Fox (@islandgurlfoods) in the kitchen for BLACK FOODIE Week as she creates Crab & Rice, a delicious Bahamian staple from the island of Andros. This session is hosted by Eden Hagos.
This dish is incredibly easy to make and so good you'll want to eat the spoon! Cook-along with Chef Raquel using the recipe below.
For the vegan version of this recipe, search "Bahamian Pumpkin, Corn & Rice" on www.blackfoodie.co.
Andros' Crab & Rice
-1 cup Boneless salted beef, cut into 1-inch pieces
1 lb Land crab pinchers, legs and body rinsed and blanched
-¼ cup Caribbean coconut oil
-¼ Onion, diced
-1 Celery stalk, diced
-¼ Green bell pepper, diced
-¼ Red bell pepper, diced
-4 Garlic cloves, minced
-2 tbsp Tomato paste
-¼ cup Crab's mustard (also know as crab's fat, distracted from the body)
-1 tbsp Thyme leaves
-1 tbsp Dark brown sugar
-1 tbsp Browning
-1 cup Canned pigeon peas, rinsed
-4 cups Long-grain white rice, rinsed
-2 tbsp Island Gurl seasoning salt mix: 2 tbsp fine sea salt, 1 tbsp garlic powder, 1 tsp onion power, 1/2 tsp ground cumin, 1 tsp smoked paprika
-2.50 cups Hot water
-3 Sprigs of thyme
-1 Bay leaf
In a 1-quart (1 L) saucepan, add beef with water to cover over medium-high heat and bring to a boil. Reduce heat and simmer for 30 minutes or until beef is tender. Drain and set aside.
Extract the crab’s mustard (or yellow fat) by separating the back from the body and removing it with a spoon. Set aside in a small dish.
In a 4-quart (4 L) wide-bottomed pot, heat oil over medium-high heat. Add onion, celery, bell peppers, and cook for 3 minutes, add garlic cook for 1 minute or until fragrant.
Add paste, crab’s mustard (or fat), stir and cook for 1 minute. Add beef, cook 1-2minutes, thyme, sugar, stir to dissolve.
Then, add browning, peas, crab, stir and cook 3 minutes. Increase heat to high, add rice, salt, and continue stirring for 3 minutes to toast the rice.
Add hot water to cover by ½ inch, add thyme sprigs, bay leaf, reduce heat to the lowest setting, cover with a lid and cook for 15 minutes or until water evaporates and rice is cooked (not
grainy).
Fluff with a fork and serve at once with coleslaw and fried plantains.