Crab Stew

Ingredients

• 8 – 10 medium to large crabs
• 2 green plantain (cut into small pieces)
• 1 small pig's tail (cut off excess fat)
• 1 large onion
• 2 – 3 tsps Lea and Perrins sauce 10 – 15 ml
• 1 tsp salt 5 ml
• 1 tsp pepper
• 1 small round red recardo
• ½ tsp thyme 2 ml
• ½ tsp any of your favorite seasoning 2 ml
• 2 – 3 plugs garlic (crushed)
• 1 – 2 cups thick coconut milk

Directions

1. To kill crab, place it in hot boiling water.
2. Remove from water with wire or long spoon. Dis-joint legs from body and crush the large claws.
3. Add season.
4. Boil pigtail and green plantain until tender.
5. Meanwhile, grate coconut and squeeze (leave 2 tbsp milk for matilda foot).
6. Add seasons to crab in boiling water.
7. Add matilda foot to soup. Cook for another 15 – 20 minutes.
8. Lastly, add coconut milk and taste. Serve hot.