Crab BacksStuffed Crab Shells

Name: Crab Backs (Stuffed Crab Shells)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Dominica
Ingredients: 400 g Crab Meat (picked over for shell); 120 g Onion (finely chopped); 120 g Red Bell Pepper (finely chopped); 8 g Garlic (crushed); 10 g Fresh Parsley (finely chopped); 120 g Breadcrumbs; 1 pcs Egg (beaten); 15 g Mustard; 10 ml Hot Sauce; 20 ml Vegetable Oil; 5 g Salt; 2 g Black Pepper

A celebratory crab dish with sweet crab meat mixed with herbs, breadcrumbs, and pepper, then baked until golden on top. It is rich, savory, and well suited to serving as a special starter.

Prep

30m

Cook

20m

Serves

Estimated

Nutrition

Per serving

293kcal

Calories

25g

Protein

Fat

28g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

400g
Crab Meat (picked over for shell)
120g
Onion (finely chopped)
120g
Red Bell Pepper (finely chopped)
8g
Garlic (crushed)
10g
Fresh Parsley (finely chopped)
120g
Breadcrumbs
1pcs
Egg (beaten)
15g
Mustard
10ml
Hot Sauce
20ml
Vegetable Oil
5g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Preheat the oven to 190°C (375°F).
02
Heat the vegetable oil in a pan over medium heat. Add the onion and red bell pepper and cook until softened, then stir in the garlic.
03
Transfer the cooked vegetables to a bowl and let them cool slightly.
04
Add the crab meat, breadcrumbs, fresh parsley, beaten egg, mustard, hot sauce, salt, and black pepper. Mix gently so the crab stays in flakes.
05
Spoon the mixture into small ovenproof dishes or cleaned crab shells and press it in lightly.
06
Bake until the tops are golden and the filling is hot all the way through, then serve warm.

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