Rice With Crab

By cdrier

Ingredients

• 1 1/2 lb. live blue crabs or 2 cooked king crab legs
• 1 1/2 c. medium-grain rice
• 1/2 green bell pepper, sliced into thin rings, rings cut in half
• 1 medium tomato, sliced
• 2 tbsp. extra-virgin olive oil
• 1 large garlic clove, thinly sliced
• 1 tsp. salt
• 1 tsp. sweet paprika or mild Spanish paprika (pimenton)

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350 degrees F. If using live crabs, bring 4 cups of water to a boil in a large saucepan over high heat, then boil the crabs until they are cooked through, about 15 minutes. Cool and remove the meat. Return the shells to the saucepan and simmer for an hour. Strain the broth, reserving 2 cups of it. If using cooked king crab legs, crack the shells and try to keep the pieces of meat in 1/2-inch chunks as you remove it from the shells, and set it aside. Place the shells in a saucepan filled with 4 cups of water and bring to a boil over high heat, then reduce the heat to low and simmer for an hour. Strain the broth, reserving 2 cups of it. Place all the ingredients including the broth and crab meat in a 10-inch round baking casserole that is at least 2 inches deep, and stir to blend. Bake uncovered without stirring until all the broth has been absorbed and the rice is tender, about 35 minutes. Serve hot.