COMMENT:
The people of the Caribbean enjoy a bounty of seafood dishes much
like we do in South Louisiana. Try this tasty Crab Backs recipe
much like our own recipe for Stuffed Crabs.
INGREDIENTS:
- 1 pound jumbo lump crab meat
- 6 cleaned crab shells
- 3 tbsp butter
- 1 cup diced onions
- 1 cup chopped tomatoes
- 1 tbsp chopped garlic
- 1/4 cup chopped chives or green onions
- 1 tbsp Worcestershire sauce
- Salt and freshly ground black pepper to taste
- Unseasoned dry bread crumbs
METHOD:
Preheat broiler to 500 degrees F. Melt butter in a sauté
pan over medium-high heat. Add onions, tomatoes and garlic. Sauté
3 to 5 minutes or until vegetables are wilted. Add lump crabmeat,
chives and Worcestershire Sauce blending well into the vegetables
seasonings. Once crabmeat is thoroughly heated, season to taste
using salt and black pepper. Remove sauté pan from heat and
sprinkle in approximately 1/4 cup bread crumbs. Blend well, then
stuff the crab shells with the meat mixture. Top the crabs with
additional bread crumbs and brown under a pre-heated broiler. Serve
with cocktail or tartar sauce. |
