Scrub crabs thoroughly to clean.

Remove claw, “biter” and set aside.

Remove crab backs forcefully prying with a butter knife

One crabs are separated, scrape crab fat from the shell in a bowl and set aside

Wash crab fat through to remove the bitter sac that is found in the shell. Use a strainer and allow the water the run through.

In a pot heat oil and sautee onions and thyme.

Add tomato paste, salt and pepper.

Stir in crab fat and allow to to cook for 5 minutes or until it start to bubble.

Add the rice to the mixture and stir. Then add water to the pot and stir well.

Add crab and claws to the pot and check for seasoning. Add more if needed.

When the rice has absorbed majority of the water, turn the stove to low heat and cover pot.

Leave to steam until rice is fully cooked and fluffy.

Serve with a nice fried snapper and Enjoy!!