Crack the crab and remove the meat.

Carefully pick through the crab meat to remove any shell fragments.

Chop the onion and red bell pepper.

Fry the chopped vegetables in oil until soft.

Stir in the tomato paste and seasonings, adding more oil if needed.

Sauté the mixture for a few minutes until the flavors are incorporated.

Add 3 cups of water or crab stock and bring to a boil.

Add the pigeon peas and crab meat to the boiling liquid.

Boil for about 5 minutes.

Add the rice, and more water if the mixture looks too dry.

Return to a boil, then reduce heat and cover the pot.

Simmer until all the liquid is absorbed (about 20 minutes).