Recipe Courtesy of Chef Susan Spicer of Bayona Restaurant RECIPE Curried crab pilaf with coconut milk (serves 4 as an appetizer) 1 tbsp cooking oil 1 tbsp butter 1 onion, finely chopped 1 carrot, finely chopped 1 tsp garlic minced 1 tbsp curry powder 1/2 tsp black pepper 1 cup raw rice 1 large tomato, peeled, seeded & diced 2 cups coconut milk 1 tsp angostura bitters 1 tbsp lime juice 1 tsp salt hot sauce to taste 1/4 cup scallion, finely sliced Heat butter and oil in a two-quart pot and saute the onion, carrot and garlic for 2 minutes. Add curry powder and pepper and cook 2-3 minutes longer. Add rice, stir and saute for two minutes, then add tomato, crabmeat, coconut milk, bitters, lime juice and dalt and bring to boil. reduce heat, cover and cook for about 15-20 minutes. When rice is cooked, season to taste with salt and hot sauce and serve immediately, garnish with scallions. Return to Chef, Vendor and Other Recipes

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