Entree: United States – U.S. Virgin Islands — Caribbean United States Territories – Stuffed Crab Backs

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Total 1 hr 5 min

Ingredients

- 4 large crab backs, cleaned, shells reserved; picked crab meat totaling approx. 1 lb (454 g)
- 3 tbsp (45 g) unsalted butter, divided
- 2 tbsp (30 ml) vegetable oil, divided
- 1 small yellow onion, finely diced, about 1/2 cup (80 g)
- 1 stalk celery, finely diced, about 1/2 cup (50 g)
- 1 small red bell pepper, finely diced, about 1/2 cup (75 g)
- 2 cloves garlic, minced (about 6 g)
- 1 small Scotch bonnet or habanero pepper, seeded and very finely minced (optional; use gloves), about 1 pepper
- 1 cup (100 g) fine breadcrumbs or panko
- 1 large egg, beaten
- 2 tbsp (30 ml) mayonnaise
- 1/2 cup (120 g) cooked long-grain rice (reserved from rice side or leftover)
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (4 g) fresh thyme leaves, chopped (or 1 tsp dried)
- 1 tsp (2 g) Old Bay or Caribbean seafood seasoning
- 1/4 tsp (0.5 g) cayenne pepper, or to taste
- Zest and juice of 1 lime (zest about 1 tsp / 2 g; juice about 1 tbsp / 15 ml)
- Salt and freshly ground black pepper, to taste
- 1/4 cup (25 g) grated Parmesan cheese (optional, for topping)
- Lime wedges and extra chopped parsley for garnish

For the coconut-lime rice
- 1 cup (185 g) long-grain white rice, rinsed
- 1 cup (240 ml) canned unsweetened coconut milk
- 1 cup (240 ml) water
- 1/2 tsp (3 g) salt
- 1 tbsp (15 ml) unsalted butter
- 1 tbsp (15 ml) lime juice
- 1 tsp (2 g) lime zest

For the sautéed callaloo (or spinach substitute)
- 8 oz (225 g) fresh callaloo (or baby spinach)
- 1 tbsp (15 ml) vegetable oil
- 2 cloves garlic, thinly sliced
- Pinch salt and freshly ground black pepper
- 1/2 tsp (1 g) Scotch bonnet pepper flakes or a small minced hot pepper (optional)

Instructions

Short Description:
Local crab shells are filled with a savory mixture of picked crab meat, breadcrumbs, aromatics, lime and Caribbean spice, then baked until golden and served with coconut-lime rice and sautéed callaloo for a complete island main course.

Regional Notes:
This U.S. Virgin Islands version uses locally cleaned crab backs (shells used as vessels) and bright island flavors — lime, Scotch bonnet heat optional, and coconut rice — distinguishing it from mainland stuffed crab recipes that often omit coconut or callaloo. The stuffing leans on breadcrumbs and a touch of rice for body, reflecting local pantry staples.

1. Preheat the oven to 375°F (190°C). Lightly butter a baking dish large enough to hold the 4 crab backs snugly.
2. Make the coconut-lime rice: in a medium saucepan combine rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat, stir in butter, lime juice, and lime zest, fluff with a fork, and keep covered.
3. While rice cooks, heat 1 tbsp (15 ml) vegetable oil and 1 tbsp (15 g) butter in a skillet over medium heat. Add onion, celery, and red bell pepper and sauté 4–6 minutes until softened. Add garlic and minced Scotch bonnet (if using) and cook 30 seconds until fragrant.
4. Add the picked crab meat to the skillet and gently toss to warm; do not over-stir to keep some lumps. Stir in breadcrumbs, cooked rice (1/2 cup / 120 g), beaten egg, mayonnaise, parsley, thyme, Old Bay or Caribbean seasoning, cayenne, lime zest and juice, and a pinch of salt and pepper. Remove from heat and taste, adjusting seasoning. The mixture should be moist but hold shape; add a splash of milk or another tablespoon of breadcrumbs if too wet.
5. Pat the reserved crab shells dry and arrange in the buttered baking dish. Fill each shell mound-style with the crab stuffing, pressing lightly to compact and mounding slightly. Brush the tops with the remaining melted butter (2 tbsp / 30 g). If using, sprinkle Parmesan evenly over the tops.
6. Bake in the preheated oven 15–18 minutes, until the stuffing is set and the tops are golden. For a browned crust, place under the broiler 1–2 minutes watching closely.
7. While the crab bakes, prepare the sautéed callaloo: heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add sliced garlic and optional hot pepper and sauté 30–45 seconds. Add callaloo (or spinach) and sauté 3–5 minutes until wilted and tender. Season with salt and pepper and remove from heat.
8. To serve: spoon coconut-lime rice onto each plate, place one stuffed crab back alongside or on top of the rice, and add a portion of sautéed callaloo. Garnish with lime wedges and chopped parsley. Serve hot.