Instructions: Rinse and clean the crabs well. Place them in a large pot of lightly salted water and boil until the meat is opaque and cooked through, about 5 to 8 minutes. If using crab meat, simply season the crab as directed below. Let the crabs cool completely, then remove the crab meat and reserve. Season the crab meat with a mixture of the chives, celery, lime juice, garlic, onion, and pimento. Meanwhile, warm the corn oil (or other vegetable oil) in a heavy skillet or pot over medium-high heat. Add the carrots and onions, and cook until the onions are clear and the carrots are soft. Add the tomatoes, curry powder, salt, and pepper, and cook the mixture, stirring constantly, for about 8 minutes.

Add the coconut milk and rice. Let the mixture come to a boil, then reduce the heat, cover, and simmer for about 30 minutes, or until the rice has absorbed most of the liquid. Add the crab meat to the mixture and stir. Let the meat warm through and allow the remaining liquids to be absorbed by the rice. Serve warm.

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