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Crab Backs

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Crab Backs | Anne-Marie Whittaker

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 wear 2 or 3 socks on their hands and actually shove them into the holes in search of the crabs! 

Land crab should be used in this recipe since the flavour when using sea crab is completely different.

Love Recipe: 
Average: 5 (4 votes)
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 tbs 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
Preparation Method: 
  1. 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.
  2. Cook for about 2 minutes then add the breadcrumbs.
  3. Continue to cook for a further 5 minutes. Adjust seasonings to taste.
  4. Spoon the mixture into the crab backs or foil potato shells and dot with butter.
  5. Brown in a hot oven (preheated to 400 °F) for 8 minutes.
  6. Garnish with parsley and small pieces of red bell pepper.