10 small crabs
  60 ml vegetable oil
  4 cloves of garlic, minced
  4 finely chopped shallots
  2 large onions, minced
  300g uncooked long grain rice
  2 large tomatoes
  A handful of chopped chives
  3 Scotch bonnet chillies, finely chopped
  1 bay leaf
  A handful of parsley, finely chopped
  The juice of 3 limes
  salt & pepper to taste
  water

Method

1. Heat the oil in a large sauté pan, sauté the garlic until golden; drain and set aside.
2.  Sauté the shallots in the oil for a few minutes until transparent then add the rice and sauté the raw grains for 2 minutes as you would with a risotto, add the water, chives, chillies, bay leaf, thyme, salt and pepper and bring to a boil over high heat. 
3. Reduce the heat to minimum, cover the sauté pan and cook for 15 minutes. 
4. Next Add the crab in large pieces with the parsley and lime juice; cover and cook for 5 minutes longer over low heat or until the water has been completely absorbed and the crab heated through. 
5. Taste for seasoning, then toss the rice over to fluff it. Serve.