Crab Backs

Caribbean Modern

https://www.cutoutandkeep.net/projects/crab-backs • Posted by Hodder & Stoughton

SERVES 4–8 TIME 10 MINUTES PREP +10 MINUTES COOKING This Caribbean version of a dressed crab – with added tropical flair, of course – is served warm. The Worcestershire sauce and Angostura bitters add an aromatic essence. You can make this in advance and refrigerate until needed. Don’t worry if the proportion of white to brown crabmeat isn’t bang on, even 50/50 works here. Serve with doorstop slices of bread smothered in oodles of butter, or, for a healthier approach, a green salad.

You will need

45 g Butter ½ Small Onion , peeled and finely chopped ¼ Yellow (or orange) Pepper , stem removed, seeded and diced 2 Garlic Cloves , peeled and crushed ¼ Chilli , stem removed, finely chopped 2 tbsp Chopped Chives 2 tbsp Chopped Parsley leaves 500 g Cooked white Crabmeat 300 g Cooked brown Crabmeat 8 tbsp Breadcrumbs 1 tbsp Worcestershire Sauce ½ tsp Angostura Bitters 1 tsp Fresh Lime Juice Sea salt and Freshly Ground Black Pepper 4 –8 small crab Shells , cleaned, for serving

Project Budget

Time

Difficulty

Description

SERVES 4–8 TIME 10 MINUTES PREP +10 MINUTES COOKING This Caribbean version of a dressed crab – with added tropical flair, of course – is served warm. The Worcestershire sauce and Angostura bitters add an aromatic essence. You can make this in advance and refrigerate until needed. Don’t worry if the proportion of white to brown crabmeat isn’t bang on, even 50/50 works here. Serve with doorstop slices of bread smothered in oodles of butter, or, for a healthier approach, a green salad.

Instructions

1. Melt 25g of the butter in a frying pan on a low heat. Add the onion, peppers and a little pinch of salt,and soften for about 5 minutes, stirring often. Add the garlic, chilli, chives and parsley and cook, stirring, for about 30 seconds.

2. Pre-heat the grill to hot.

3. In a large bowl, gently fold (trying not to mush) together the crabmeat, breadcrumbs, Worcestershire sauce, Angostura bitters and lime juice until well incorporated.

4. Finally add the ingredients from the frying pan and gently fold through the crabmeat and breadcrumb mixture until well combined. Season to taste.

5. Divide the crab mixture between the crab shells, or shallow ramekins, and use the remaining 20g of butter to dot the top of the crab mixture. (You can prepare the recipe up to this stage in advance and refrigerate for one day.)

6. Place the filled crab backs under the grill until golden, about a couple minutes. Serve immediately.