In order to facilitate this and the uniformity of the portion size, you should slice the large white muscle down the middle into at least two pieces. Then pound the conch until it looks like it's going to fall apart. Our recipe calls for you to then dip it in egg and roll it in cracker meal. Having tried many cracked conch recipes I personally prefer to mix a little milk with the egg and then roll the conch in flour. You'll also see conch salad on menus or you can prepare your own version of this peppery mixture using diced conch meat, canned or preferably fresh tomatoes, cucumber, celery, onions and lime.
Conch chowder is also excellent, if they put in an adequate amount of conch.
Peas and Rice Peas and rice are almost always served with Bahamian dishes whether you order it or not. The recipe we've presented is typical of the recipes you'll find in Abaco where the pigeon peas are simmered with salt pork, bacon or ham, along with some tomato paste, onions and other seasonings. When this concoction is ready and sufficiently soupy, the rice is added. The trick with this recipe is to get just the right amount of soupy peas and water combined with just the right amount of dried rice so that the end result is finished before it gets gummy. This is a lot trickier than it sounds for I've tried it many times and found it difficult to get the mixture to come out right.