One of the first authentically Caribbean dishes I had when I arrived in Dominica was the delicious Crab Back – a staple delicacy served during the Creole celebrating weeks throughout October.
I can only describe the combination of bold flavours and delicate, flaky crab meat as a roller-coaster party in the mouth and I’ve managed to source the recipe for you.
The following should be used as a guideline only noting that the ingredients are never the same as those sourced in the Caribbean. Using scallop shells to stuff in lieu of the smaller land crab backs. Be warned though, picking out a whole crab is a labour of love, so leave plenty of time.
There is nothing to stop you using fresh lobster if you wish – just use less of the spice but more wine and parsley, maybe a touch of cheese – see below.
Ingredients
– 1 large whole fresh crab (approx 2lbs) – when cleaned & picked out gives around 12oz white and brown meat
– Approx. 4oz white breadcrumbs (can also use water biscuits/cream crackers)
– Small bunch of spring onions – using only half of the trimmed green tops and all of the white section
– 1 or 2 scotch bonnet or birds eye hot peppers – deseeded (according to taste) and finely chopped
– Handful of freshly chopped parsley
– Couple of sprigs of fresh thyme – finely chop leaves
– Worcester sauce – few dashes
– Angostura bitters – few dashes
– Hot sauce or Cayanne pepper to taste – optional
– 1 -2 whole cloves garlic finely minced
– Juice of half fresh lime
– Black pepper and salt to taste
– Water or dry white wine as required
– Approx 2oz butter – as required
– Makes approx 12 portions using small scallop shells
Method
- Remove all white and brown meat from crab into a large bowl and mix well, breaking up any large chunks from claws.
- Add the breadcrumbs and stir through evenly, and chopped parsley.
- Melt large knob of butter into a large skillet and sauté the spring onions, garlic, thyme and minced peppers. Once softened, add another knob of butter and add the crab mixture, stir through gently to heat through (not to fry) and add Worcester sauce, bitters to taste, lime juice and once mixture is incorporated, add white wine (or water) to form a soft, moist stuffing-like filling. Season to taste.
- Fill the scallop shells, ramekins or similar. If using the same or next day, top with a small knob of butter and pop in a medium oven to brown – about 10 minutes.
- Serve hot with a wedge of lime and salad – one for a starter and two for a main. Otherwise freeze after filling the shells, allowing them to cool first and when ready to use simply pop in a hot oven from frozen –takes around 20-30 minutes to reheat and brown. You can top with breadcrumbs before putting in the oven for a crunchier top or even try a little gruyere cheese or similar – if using lobster, you can also mix some cheese into the mixture before adding the wine or water.
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