Antillean Crab Pilaf

• 24 ounces crabmeat
• 1 lime, quartered
• 1/3 cup cooking oil
• 2 tablespoons oil
• 2 scallions, cleaned and finely chopped
• 3 garlic cloves, finely chopped
• 2 sprigs parsley, finely chopped
• 3 cups celery leaves, finely chopped
• 3 3 cups fish or 3 cups vegetable stock
• 4 sprigs thyme
• 1 whole fresh scotch bonnet pepper (chilli)
• 2 bay leaves
• salt, and freshly ground
• pepper
• 1 1/2 lbs rice

1. To assemble the matete, in a large Dutch oven or heavy-bottomed saucepan, heat the oil over a medium heat, and add the oil. Lightly fry the smoked ham hock for about 5 minutes, just to quickly seal and color the outside.
2. Remove the meat and set aside.
3. To the remaining hot oil, add the scallions, garlic, the claws, and the crab .
4. Scoop the contents of each shell, including crab juices, into the saucepan (this is what permeates the dish with that wonderful crab taste).
5. Add the parsley, celery leaves, water, thyme, chile, bay leaves, and the fried smoked ham hock.
6. Stir the mixture, taking care not to crush the chile.
7. Taste and adjust the seasoning with salt and pepper.
8. Bring to a boil and add the rice. Stir again to mix.
9. Lower the heat and cover. Simmer slowly until the rice is soft and cooked and all the liquid is absorbed, about 20 minutes. Remove the chile.
10. To serve, arrange the matete on a large serving platter, taking care to display some crab throughout. Serve hot -- the aroma alone will drive you nuts!

crabmeat, lime, cooking oil, oil, scallions, garlic, parsley, celery, fish, thyme, fresh scotch bonnet pepper, bay leaves, salt, pepper, rice

Taken from www.food.com/recipe/antillean-crab-pilaf-372848 (may not work)