This is a fantastic dish that I came across when I was researching Caribbean food on the Internet. The recipe was cryptic—just a list of ingredients with no measurements or instructions. But I was so intrigued by the use of curry, black pepper, and Angostura bitters that I developed my own method (and added fresh herbs). This pilaf is substantial enough to eat on its own, but heavenly when served alongside grilled fish or shrimp.

Ingredients

　　1 tablespoon vegetable oil

　　1 tablespoon butter

　　1 medium onion, finely chopped

　　1 medium carrot, finely chopped

　　2 garlic cloves, minced

　　1 tablespoon curry powder

　　1/2 teaspoon black pepper

　　2 cups medium- or long-grain rice

　　1 large tomato, peeled, seeded, and diced

　　1 pound lump crabmeat, picked free of shells

　　1 1/2 cups canned unsweetened coconut milk

　　1 teaspoon Angostura bitters

　　1 tablespoon lime juice

　　1 teaspoon salt

　　Hot sauce

　　1/4 cup finely sliced scallions

　　1/4 cup each chopped fresh basil and/or cilantro, optional

　　Heat the oil and butter in a 2-quart saucepan over medium-high heat and add the onion, carrot, and garlic. Cook, stirring, for 2 minutes, then add the curry powder and pepper and cook 2–3 minutes longer. Add the rice and sauté for another 2 minutes. Add the tomato, crabmeat, coconut milk, 1 1/2 cups water, bitters, lime juice, and salt and bring to a boil. Reduce the heat, cover, and cook for 15-20 minutes, until the liquid is absorbed. Remove the pan from the heat and let it stand, covered, for an additional 10 minutes. Stir the rice and season it with the salt and hot sauce. Serve garnished with scallions and herbs.

　　Cooks' Note

　　If your pilaf begins to dry out, you may want to moisten it with a little more coconut milk before serving.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.