Dominican (Commonwealth) Stuffed Crab Backs

Ingredients

• 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

1. 1If using whole crabs, boil them until cooked, then extract the meat carefully and clean the shells thoroughly for stuffing.
2. 2Heat butter in a pan and sauté the onion, garlic, and scotch bonnet pepper until softened and fragrant.
3. 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.
4. 4Remove from heat and stir in the breadcrumbs and beaten egg to bind the mixture.
5. 5Spoon the seasoned crab mixture back into the cleaned crab shells, mounding it slightly and pressing to pack.
6. 6Sprinkle a few extra breadcrumbs on top of each filled shell for a light crust.
7. 7Bake at 190C (375F) for 15-20 minutes until golden on top and heated through.
8. 8Serve hot as an appetizer, often with a squeeze of extra lime.

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