CaribSeek | CaribSeek Recipes | Guyana Recipes

West Indian Recipes
CaribSeek Recipes


Buy Book

   Guyanese Recipe

Treasures of My Caribbean Kitchen
Treasures of My Caribbean Kitchen
Anne-Marie Whittaker


Crab Backs

by Anne-Marie Whittaker

Land crab should be used in this recipe since the flavour when using sea crab is completely different.
In Guyana crabs are caught at night by placing a bright lantern on the ground 'mud flats' where the crabs live. The light attracts them and they come out of their holes and walk towards it. Some 'brave' catchers u ear 2 or 3 socks on their hands and actually shove them into the holes in search of the crabs!

Yield: 12 servings (makes 20 small shells)
  • 1 lb cooked flaked crabmeat
  • 2 oz butter
  • 2 green onions chopped
  • 1 large onion chopped
  • 7 cloves garlic minced
  • salt to taste
  • 1 tsp hot pepper sauce
  • 4 Tbsp Worcestershire sauce
  • juice of 1 fresh lime
  • 1 cup breadcrumbs
  • 12 crab backs scrubbed clean or 12 foil potato shells
  • parsley and red bell peppers for garnish


Crab Back photo
Click to View

Stir-fry the green onions, garlic and onion in butter for 3 minutes. Add the flaked crabmeat, Worcestershire sauce, pepper sauce and salt. Add the lime juice.
Cook for about 2 minutes then add the breadcrumbs. Continue to cook for a further 5 minutes. Adjust seasonings to taste.
Spoon the mixture into the crab backs or foil potato shells and dot with butter. Brown in a hot oven (preheated to 400 F) for 8 minutes. Garnish with parsley and small pieces of red bell pepper. 

More recipes by Anne-Marie Whittaker

Ms. Anne-Marie Whittaker's website: Native Treasures

Recipe Anne-Marie Whittaker, 1999, 2002 - Copyright CaribSeek 2002 - All Rights Reserved.
Web Published: December 14, 2002.