Mangrove Crab

Crabe de palétuvier

Ingredients14

• Mangrove crab, cleaned and cut into pieces1 kg
• Onion, finely chopped1 large
• Garlic cloves, minced3
• Green bell pepper, diced1
• Ripe tomatoes, chopped2
• Thyme sprigs2
• Bay leaf1
• Scotch bonnet pepper, whole1
• Lime juice2 tbsp
• Vegetable oil2 tbsp
• Saltto taste
• Black pepperto taste
• Water250 ml
• Fresh parsley, chopped2 tbsp

Method

1. Clean the mangrove crab, remove the gills and rinse thoroughly; set aside.
2. Heat the oil in a large pot over medium heat, then sauté the onion, garlic, and bell pepper until softened.
3. Add the chopped tomatoes, thyme, bay leaf, and whole Scotch bonnet pepper; cook for 2 minutes to release flavors.
4. Stir in the crab pieces, coat with the aromatics, then pour in the water and bring to a gentle boil.
5. Reduce heat and simmer, covered, for 15‑20 minutes until the crab is cooked through and the sauce thickens.
6. Season with salt, black pepper, and lime juice; remove the bay leaf and Scotch bonnet pepper.
7. Garnish with chopped parsley and serve hot with rice or crusty bread.