📝 About This Recipe
A true jewel of the Spice Isle, Crab Backs are a luxurious Caribbean delicacy featuring succulent land crab meat sautéed with aromatic herbs and local spices. The seasoned meat is tucked back into cleaned crab shells, topped with buttery breadcrumbs, and baked until golden and fragrant. This dish captures the essence of coastal dining, offering a perfect balance of sweet seafood and the warm kick of West Indian aromatics.
🥗 Ingredients
The Crab
- 1 lb Lump Crab Meat (freshly picked land crab or high-quality blue crab)
- 6-8 pieces Crab Shells (cleaned and scrubbed thoroughly)
- 2 tablespoons Lime Juice (to clean the crab meat)
The Aromatics
- 3 tablespoons Unsalted Butter
- 1 small Yellow Onion (finely minced)
- 3 pieces Garlic Cloves (crushed and minced)
- 3 stalks Scallions (thinly sliced)
- 1/2 piece Scotch Bonnet Pepper (seeded and minced very finely)
- 1 teaspoon Fresh Thyme (leaves only)
- 1/4 teaspoon Ground Nutmeg (freshly grated)
The Filling and Topping
- 1/2 cup Fine Breadcrumbs (divided into two portions)
- 2 tablespoons Heavy Cream (to moisten the filling)
- 1 teaspoon Worcestershire Sauce
- 1 pinch Salt and Black Pepper (to taste)
- 1/2 teaspoon Paprika (for color on the topping)
- 1 tablespoon Melted Butter (to mix with topping breadcrumbs)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Arrange the cleaned crab shells on a baking sheet; if they wobble, create small rings of crumpled aluminum foil to nestle them into.
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2
Place the crab meat in a bowl and gently toss with lime juice. Drain any excess liquid after 2 minutes; this removes any 'fishy' scent and brightens the flavor.
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3
In a medium skillet, melt the 3 tablespoons of butter over medium heat until foaming.
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4
Add the minced onion and sauté for 3-4 minutes until translucent and soft, but not browned.
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5
Stir in the garlic, scallions, Scotch Bonnet pepper, and thyme. Cook for another 2 minutes until the kitchen smells intensely aromatic.
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6
Gently fold in the crab meat, taking care not to break up the large lumps too much. Season with nutmeg, Worcestershire sauce, salt, and black pepper.
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7
Stir in 1/4 cup of the breadcrumbs and the heavy cream. The mixture should be moist and hold together, but not be soggy.
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8
Remove the skillet from the heat and allow the mixture to cool slightly for 5 minutes.
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9
Spoon the crab mixture generously into the prepared crab shells, mounding it slightly in the center.
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10
In a small bowl, mix the remaining 1/4 cup of breadcrumbs with the melted butter and paprika.
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11
Sprinkle the buttery breadcrumb mixture evenly over the top of each stuffed crab shell.
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12
Bake in the center of the oven for 15-20 minutes, or until the filling is piping hot and the breadcrumbs have turned a beautiful golden brown.
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13
For an extra crispy finish, turn on the broiler for the last 60 seconds of cooking, watching closely to prevent burning.
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14
Remove from the oven and let rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
If you cannot find actual crab shells, ramekins or scallop shells work perfectly as a substitute. Always pick through your crab meat twice to ensure there are no small fragments of shell remaining. Adjust the Scotch Bonnet carefully; it is very spicy, so use gloves when handling and omit the seeds for less heat. Don't overmix the filling; keeping the lump crab meat intact provides a much better texture. Freshly grated nutmeg is the secret ingredient that gives Caribbean crab backs their authentic island soul.
🍽️ Serving Suggestions
Serve with a side of fried plantains for a sweet and salty contrast. Pair with a crisp, chilled Caribbean lager or a dry Riesling to cut through the richness. Offer a dash of local West Indian hot pepper sauce on the side for those who want extra heat. A simple green salad with a citrus vinaigrette makes for a light, refreshing accompaniment. Serve as a starter alongside a wedge of fresh lime to squeeze over the top just before eating.