Crab BacksBaked Crab Stuffing

Name: Crab Backs (Baked Crab Stuffing)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Ingredients: 350 g Crab Meat (picked over for shell); 180 g Breadcrumbs; 140 g Onion (finely chopped); 100 g Celery (finely chopped); 120 g Bell Pepper (finely chopped); 10 g Garlic (crushed); 60 g Unsalted Butter; 2 pcs Egg (beaten); 20 ml Worcestershire Sauce; 15 ml Hot Sauce; 4 g Paprika; 3 g Black Pepper; 6 g Salt; 10 g Fresh Parsley (finely chopped); 5 g Fresh Parsley (finely chopped)

A common island-style crab-back filling baked in ramekins or clean crab shells with vegetables, breadcrumbs, egg, herbs, and warm spices.

Prep

25m

Cook

25m

Serves

Estimated

Nutrition

Per serving

292kcal

Calories

18g

Protein

12g

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.

Filling

350g
Crab Meat (picked over for shell)
180g
Breadcrumbs
140g
Onion (finely chopped)
100g
Celery (finely chopped)
120g
Bell Pepper (finely chopped)
10g
Garlic (crushed)
60g
Unsalted Butter
2pcs
Egg (beaten)
20ml
Worcestershire Sauce
15ml
Hot Sauce
4g
Paprika
3g
Black Pepper
6g
Salt
10g
Fresh Parsley (finely chopped)

Garnish

5g
Fresh Parsley (finely chopped)

Cook through it

Method

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

6 steps

01
Heat the unsalted butter in a skillet and cook the onion, celery, bell pepper, and garlic until tender.
02
Fold in the crab meat, breadcrumbs, Worcestershire sauce, hot sauce, paprika, black pepper, salt, and the fresh parsley.
03
Remove the pan from the heat, let the mixture cool slightly, then stir in the beaten eggs.
04
Divide the filling among lightly greased ramekins or scrubbed, heat-safe crab shells and place them on a baking tray.
05
Bake at 190°C (375°F) until browned on top and the centers reach 74°C (165°F).
06
Scatter over the fresh parsley and serve warm.

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