Step 1

Make the marinade: mix all ingredients together and set aside.

Step 2

Make the crabs: remove shells and claws (sharp ends of the legs) of the crabs. Clean crabs thoroughly with lemon/lime and water. Keep the fat.

Step 3

Add crabs to a bowl, pour marinade over them, toss to mix and let marinate 2 hours minimum but preferably overnight.

Step 4

When ready to cook the crab, remove it from the refrigerator and bring it up to room temperature.

Step 5

Add the 'graines à roussir' to a dry frying pan and roast at low heat until fragrant. Add 4 tablespoons of oil to the pan and raise the heat. Add onions, bouquet garni and garlic. Add salt to taste and let cook until golden and tender.

Step 6

Add the colombo paste, tomato paste, crushed cloves, pepper, zucchini and tomatoes. Stir everything together with a little water (about 15 ml/1 tablespoon), reduce heat and let cook until everything is softened and fragrant (about 5 minutes).

Step 7

Add crab pieces, shaking off excess marinade. Mix them well with the aromatic paste without breaking them. Cover and cook for 5 minutes. Remove cover, add only half of the reserved marinade and 2 cups water.

Step 8

Add the whole scotch bonnet pepper, allspice/bay leaves coarsely crushed. Simmer 25 minutes, covered. If you would like to cook rice into the dish, add it here.

Step 9

Remove lid, taste for salt and pepper, add to taste if necessary. Simmer another 10 minutes or until the sauce reduces.

Step 10

Serve with rice Creole as is the tradition. Bon appétit!