Fried Crab (Land Crabs) Cayman Style

Cooking Directions

Wash or purge crabs and boil in a large pot of 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 diced pepper, sweet pepper, and onions. Sauté onions and scotch bonnet peppers, sweet peppers in oil over medium heat until onions begin to get transparent. Add crab meat, black pepper, and salt, stirring occasionally. Cook over medium heat for an additional 5 to 10 minutes.

Serve with “bread kind”, that consists of a variety of starchy potato salad, Sweet Potato, boil cassava or breadfruit or vegetables including pumpkin, squash, coleslaw or ripe plantain

Optional: Seasoned picked crab meat may also be stuffed in cleaned crab backs and baked. (Option to mix in bread crumbs also) Cover (wrap) stuffed backs with foil paper and bake at 350 degrees for 30 minutes.* Scrub crab backs inside and out and remove the eyes.

• If freezing 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 – 3 minutes (depending on your microwave)
• remove the wax paper carefully to avoid steam burn

*Goes great with buttered Jamaican hard dough bread.