Crab back recipe

Dominican land crab meat seasoned with lime and local herbs, packed back into the cleaned shell and browned under the grill.

1 hour and 15 minutesmedium11 ingredients

Ingredients

• 6 land crab
• 100 g breadcrumbs
• 1 onion
• 3 scallion
• 3 clove garlic
• 1 bunch thyme
• 1 lime
• 50 g butter
• 1 scotch bonnet pepper
• 1 tsp salt
• 1 tsp black pepper

How to make Crab back

1. Scrub 6 live land crabs, scald them in boiling salted water for 10 minutes, then drain.
2. Pick all the meat from bodies and claws, keeping the 6 top shells; scrub those shells clean and set them aside as the serving dishes.
3. Melt 50 g butter and sweat 1 finely chopped onion, 3 chopped scallions, 3 minced garlic cloves and 1 bunch thyme for 5 minutes.
4. Add the picked crab meat with the juice of 1 lime and half a seeded scotch bonnet, finely chopped, and cook 3 minutes.
5. Fold in 100 g breadcrumbs, 1 tsp salt and 1 tsp black pepper; the mixture should hold together but stay moist.
6. Pack the mixture back into the 6 reserved shells, mounding it slightly.
7. Scatter the remaining 100 g breadcrumbs on top and dot with the last 50 g butter.
8. Grill or bake at 200 °C for 12 to 15 minutes until the tops are golden.
9. Serve hot with lime wedges, one shell per person.

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