- 8 medium live blue crabs
- 1 eggplant
- 2 tomatoes or 12 grape tomatoes
- 1 garlic clove
- 1 tsp of salt (or at will)
- 2 onions
- 1 scotch bonnet pepper (optional)
- 1 tbsp of tomato paste
- 1 tbsp of sour orange
- 1 tsp of lime
- thyme and parsley at will
- 1 tsp of black pepper
- 1/2 cup of vegetable oil (4 oz)
- 2 cups of water
- 1 green bell peppers
- 1 red bell peppers
- Put your water to boil and submerge the crabs for 5 to 8 minutes. (This will eventually kill them and allow for an easy way to clean them).
For a more “humane” method, you can watch the video here. It’s also a quicker way to do it.
- Remove the flap of the crab abdomen, also known as the “apron“. Then, insert a knife in between the bottom shell and the top shell. Snap off the top and discard of it. Thoroughly remove the residues under running water. Make sure you clean the gills as well where some mud can get trapped.
- Marinate the crabs in lime, sour orange, salt, pepper , garlic and crushed scotch bonnet pepper while you prepare the eggplant.
- Peel the eggplants, cut them in big portions and bring them to a boil for about 15 minutes. Not too long.
In some cultures, The eggplant will be served with the pieces intact. However, I decided to put them in the food processor with 1 cup of water and give them just one pulse.
- Warm the oil over a deep pot. Add 1 tbsp of tomato paste. Saute the onions, bell peppers and tomatoes after cutting them in dices.
- Add the blue crabs in, then the thyme and parsley.
- Pour the eggplant mix over the crab. Cover the pot and leave to simmer for about 1 hour.
* I also decided to add some collard greens in there.
Blue Crab and Eggplant is usually served with white rice and your choice of beans puree. In my case, I decided to go with red beans puree.
And I mistakenly bought cilantro instead of parsley. My bad!
One way to avoid that is to grab a leaf , crush it and smell it. Cilantro will have a much stronger aroma