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.