Crab Backs Recipes

CRAB BACKS

Steps:

• Put butter in large skillet; sauté onion, chives and capsicums.
• Add crabmeat, Worcestershire sauce, salt and chili pepper.
• Toss in pan over low heat, with wooden spoon.
• Add bread crumbs, combining all ingredients in pan well.
• Divide mixture onto the 8 empty crab backs.
• Dot each crab back with butter.
• Place under hot grill until golden brown.
• SERVE IMMEDIATELY.

CRAB BAKE

Steps:

• Saute onion and garlic in margarine for a few minutes until soft.
• Add crab meat, salt, pepper and parsley and cook for a few min more.
• Add breadcrumbs and Worcestershire sauce; combine well.
• Pack mixture into cleaned crab backs or shells, sprinkle with breadcrumbs and dot with margarine.
• Heat in oven till piping hot.

STUFFED CRABS CARIBBEAN STYLE

Steps:

• Preheat the oven to 400 degrees.
• Melt 8 tablespoons butter in a wide, shallow saucepan or skillet. When melted, add the scallions, garlic and chili. Add the curry powder and blend. Add the crabmeat. Add the coriander leaves, if desired, and parsley. Add salt and pepper to taste. Add enough crab liquid to moisten properly. If you want a richer and better dish, add 2 to 4 more tablespoons butter. Add bread crumbs and blend well.
• Remove from the heat and use the mixture to fill 4 to 8 clam shells.
• Bake for 10 to 15 minutes, until nicely brown. Serve with lime wedges, slices or halves.