Crab Back

Crab Back is a traditional Grenadian masterpiece highlighting the island's flavorful cuisine. This dish, traditionally crafted from local land crabs, offers a spicy and succulent treat, perfect as a main course or a delightful appetizer.

Ingredients

🦀 4 land crabs, freshly caught or from a reputable seafood supplier
🧈 2 tablespoons butter, Kerrygold brand recommended
🧄 3 cloves garlic, minced
🌶️ 1 Scotch bonnet pepper, finely chopped, use gloves
🧄 1 tablespoon fresh thyme, chopped
🌿 1 tablespoon parsley, chopped
🍞 1/2 cup breadcrumbs, Progresso brand recommended
🍋 1 lemon, juiced
🌶️ 1/4 teaspoon cayenne pepper
🧂 Salt and pepper

Instructions

1- Prepare the Crabs:

• First, ensure the crabs are thoroughly cleaned. Boil them in a pot of salted water for 10 minutes.
• Remove the crabs from the pot and let them cool. Once cool enough to handle, extract the crab meat and set it aside.

2- Make the Filling:

• In a pan, melt the Kerrygold butter over medium heat. Add in the minced garlic and chopped Scotch bonnet pepper, sautéing for 2-3 minutes until fragrant.
• Add the crab meat, thyme, and cayenne pepper to the pan. Continue cooking for another 3-4 minutes, ensuring all ingredients are well incorporated.
• Stir in the breadcrumbs and fresh parsley. Season with salt and pepper, and mix thoroughly.

3- Stuff the Crab Backs:

• Preheat your oven to 350°F (175°C).
• Take the scooped-out crab shells and stuff them with the crab mixture.
• Arrange them on a baking sheet and squeeze lemon juice over the tops.

4- Bake to Perfection:

• Place the baking sheet in the oven and bake for about 15 minutes, or until the tops are golden brown.

5- Serve:

• Remove from the oven and allow them to cool slightly. Serve warm with lemon wedges for a zesty finish.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: Approximately 4 servings
Calories: Approximately 250 per serving
Proteins: 18g per serving
Fats: 12g per serving
Carbohydrates: 20g per serving
Equipment:

• Pot for boiling
• Frying pan, All-Clad Stainless Steel recommended
• Baking sheet
• Oven, LG Convection Range recommended

Cooking Tips

• Handle Scotch bonnet peppers carefully using gloves to avoid skin irritation.
• Adjust the amount of cayenne pepper to modify the heat level according to your preference.

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Stephen Crutcher: https://www.youtube.com/@stephencrutcher7231

#stephencrutcher7231

Crab Back