Blue Crab Rice - The Local Palate

Ingredients

• 3 tablespoons olive oil
• 4 cloves garlic, sliced
• 1 red bell pepper, diced
• 1 Vidalia onion, diced
• 2 habanero chiles, halved, seeded, and diced
• Kosher salt to taste
• ¼ cup olive oil
• Canola oil for frying
• 4 shallots, sliced 1/8-inch think on a mandoline
• ¼ cup reserved shallot oil
• 1 pound crabmeat, picked through for shells
• 3 cups cooked Carolina Gold rice
• 1 cup sofrito
• 1 cup pepper paste
• 1 tablespoon Old Bay
• Juice of 2 lemons
• ¼ cup chopped roasted peanuts
• ¼ cup crispy shallots
• ¼ cup sliced green onions