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)
Ingredients:
- 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
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Method:
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
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