The blue crab, a remarkable and beautiful species that abounds in Santiago de Tolú and in all the coastal municipalities with extensive beaches and mangroves, is a true culinary treasure. In the region, rice is prepared in two ways, both with the delicious touch of coconut milk.
One of the most popular forms is known as "beating". In this method, the shell of the crab is carefully cleaned and then cooked in coconut milk until it boils. Finally, the rice is added, allowing it to simmer and absorb all the exquisite flavors.
The other way to prepare this dish involves boiling the live crabs in hot water. Once the teeth and legs have detached, succulent meat is extracted and added to coconut milk along with rice. Mix everything carefully, stirring with the palote until you get a perfect texture and flavor.
During the crab season, it is easier to get this culinary delight, and that is why many homes prepare it, as it is a recipe known and appreciated by the local population. However, you can also enjoy this delicacy on Sundays throughout the year, since some typical restaurants are carriers of tradition and offer this specialty on request.
Blue crab rice is a unique culinary experience that combines the freshness and flavor of the sea with the tropical and creamy touch of coconut milk. Each bite is a festival of flavors and textures that will delight your senses and transport you to the coast of Tolu, where this recipe is appreciated and loved. If you have the opportunity to try this traditional dish, I recommend that you do. It is a true sample of the region’s gastronomic richness and a delicious way to explore the connection between local products and culinary traditions rooted in the community.
