📝 About This Recipe
A quintessential coastal delicacy from the Caribbean, particularly beloved in Trinidad and Tobago, these stuffed land crabs are a celebration of vibrant spices and sweet, succulent meat. Freshly caught land crab is sautéed with aromatic 'green seasoning,' fiery scotch bonnet, and earthy curry, then folded with buttery breadcrumbs and stuffed back into the cleaned shells. It is a rustic yet sophisticated dish that captures the soul of island soul food—pungent, peppery, and incredibly satisfying.
🥗 Ingredients
The Crab
- 1 lb Land Crab meat (cleaned, picked, and shells reserved/scrubbed)
- 2 tablespoons Lime juice (for washing the crab meat)
Aromatics and Seasoning
- 3 tablespoons Caribbean Green Seasoning (blend of shado beni, garlic, ginger, and scallions)
- 1 medium Onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 1/2 piece Scotch Bonnet pepper (seeded and minced for heat)
- 3 sprigs Thyme (leaves removed)
- 1 tablespoon Curry powder (Madras style preferred)
The Binding and Texture
- 1.5 cups Fresh Breadcrumbs (plus extra for topping)
- 1/4 cup Coconut milk (full fat for richness)
- 3 tablespoons Unsalted butter (melted)
- 1 teaspoon Salt and Black pepper (to taste)
- 2 tablespoons Vegetable oil (for sautéing)
👨🍳 Instructions
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1
Thoroughly clean the crab shells by scrubbing them in warm water with a bit of lime juice; dry them completely and set aside for stuffing later.
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2
Place the picked crab meat in a bowl and gently toss with 2 tablespoons of lime juice and a pinch of salt to brighten the flavor. Drain any excess liquid.
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3
In a large heavy-bottomed skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
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4
Stir in the minced garlic, scotch bonnet pepper, and thyme. Cook for 1 minute until fragrant, being careful not to burn the garlic.
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5
Add the curry powder to the center of the pan with a splash of water. Let it 'cook' or bloom in the oil for 2 minutes to release the essential oils and remove the raw spice taste.
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6
Incorporate the green seasoning and the crab meat into the skillet. Stir gently to coat every piece of crab in the aromatic base.
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7
Pour in the coconut milk and simmer for 5-7 minutes. The liquid should reduce significantly, leaving the crab moist but not swimming in sauce.
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8
Remove the skillet from the heat. Fold in the breadcrumbs and the melted butter. The mixture should hold together when pressed but still feel light.
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9
Taste the mixture and adjust seasoning with salt and black pepper as needed. Let the filling cool slightly so it is easy to handle.
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10
Preheat your oven to 375°F (190°C). Arrange the cleaned crab shells on a baking sheet lined with parchment paper.
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11
Generously spoon the crab mixture into each shell, mounding it slightly at the top. Do not pack it too tightly to maintain a delicate texture.
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12
Sprinkle a few extra breadcrumbs over the top of each stuffed shell for an added crunch.
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13
Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and the filling is piping hot throughout.
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14
Remove from the oven and allow to rest for 5 minutes before serving. This helps the flavors settle and the stuffing to firm up slightly.
💡 Chef's Tips
Always use fresh land crab if possible, but high-quality lump blue crab meat is an excellent substitute if land crab is unavailable. If you don't have crab shells, you can use ramekins or scallop shells for a similar presentation. Be very careful with the Scotch Bonnet; use gloves while chopping and adjust the quantity based on your heat tolerance. Don't over-process the breadcrumbs; slightly coarse crumbs provide a much better texture than fine, sandy ones. To ensure the crab meat stays sweet, avoid overcooking it in the skillet before it goes into the oven.
🍽️ Serving Suggestions
Serve with a side of classic Caribbean Callaloo for a truly authentic experience. Pair with a cold glass of Sorrel juice or a crisp Caribbean lager like Carib. Accompany with a simple side of 'Provisions' (boiled green fig, yam, or sweet potato). A wedge of fresh lime on the side is essential for a final bright squeeze over the hot stuffing. Serve as a heavy appetizer or as a main course with a light avocado and tomato salad.