Dominican (Commonwealth) Stuffed Crab Backs
Sign in to rate this recipe.
The Tale of Dominican (Commonwealth) Stuffed Crab Backs
Story updated
Stuffed crab backs — crab meat seasoned and baked in the cleaned shell — are a Caribbean-wide specialty rooted in the region's abundance of land and sea crabs and its African and French Creole culinary influences. In Dominica it's a popular appetizer, especially around holidays and celebrations, showcasing the island's seafood.
Ingredients
Scale:· 6 servings
- 6 land crabs (or crab meat and cleaned crab shells)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, minced
- 2 tbsp fresh breadcrumbs
- 1 tbsp fresh thyme, chopped
- 2 tbsp butter
- 1 egg, beaten
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- 1If using whole crabs, boil them until cooked, then extract the meat carefully and clean the shells thoroughly for stuffing.
- 2Heat butter in a pan and sauté the onion, garlic, and scotch bonnet pepper until softened and fragrant.
- 3Add the crab meat to the pan along with fresh thyme, lime juice, salt, and pepper, cooking gently for a few minutes to combine flavors.
- 4Remove from heat and stir in the breadcrumbs and beaten egg to bind the mixture.
- 5Spoon the seasoned crab mixture back into the cleaned crab shells, mounding it slightly and pressing to pack.
- 6Sprinkle a few extra breadcrumbs on top of each filled shell for a light crust.
- 7Bake at 190C (375F) for 15-20 minutes until golden on top and heated through.
- 8Serve hot as an appetizer, often with a squeeze of extra lime.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.