This recipe is usually made with fresh crabs; the crabs are cooked, the meat is removed and mixed with the other ingredients, the mixture stuffed back into the cleaned crab shells, and then fried. If you would like to make the recipe with canned crab meat, you can stuff the mixture into crab shells if you can find them.
Preparing Directions
Wash(hose) or purge crabs and drop them into a large pot of boiling water for 15 minutes, remove from boiling water and cool. Crack legs, claws and open backs to remove all meat, set aside. (make sure to inspect and remove any fine pieces of shell)
Remove seeds from scotch bonnet pepper and dice pepper and onions. You may also add scallion (green onion) and sweet peppers are optional.
Also an option to add 1/2 cup of bread crumbs and combine.
Add seasonings and combine together and stuff crab meat inside cleaned crab backs.
* Scrub crab backs inside and out and remove the eyes before stuffing.
Baking method:
Cover (wrap) stuffed backs with foil paper and bake at 350 degrees for 30 minutes If not using foil paper then baste exposed meat with brushing olive oil and bake at 350 degrees for 20mins.
*Using foil paper will make meat moister but depends on the desired individual’s taste and preference.
1 crab back is US$10.00 each
If freezing prepared crab backs for future consumption, let cool and remove foil paper and wrap in wax paper and then zip lock to avoid freezer burn. When ready take frozen crab back still in wax paper and heat oh high for 2-4 minutes (depending on your microwave)
- Remove the wax paper carefully to avoid steam burn
*Goes great with buttered Jamaican hard dough bread or breadkind.
*PLEASE PROTECT FUTURE CRABS – Leave females or spawning crabs alone*
Purging land crabs
You will need some kind of holding pen or cage with cover with space for crabs to move around. (remember needs to have a solid bottom or with wire so they don’t escape ;)))
Feed crabs leafy vegetables or fruits and also freshwater with a small amount of white vinegar for 3-7 days or longer.
