Entree: Grenada – Crab Back (Baked Grenadian-style seasoned crab meat mixture stuffed into shells or a dish and browned on top)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 1/2 lb (680 g) picked crab meat, cleaned of cartilage
- 4 tbsp (56 g) unsalted butter
- 1 cup (120 g) stale breadcrumbs or panko
- 1 small yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 1 small red bell pepper, finely chopped
- 2 scallions, thinly sliced
- 1 scotch bonnet pepper, seeded and finely minced (use half for milder heat)
- 2 tbsp (30 ml) ketchup or 1 tbsp (15 ml) tomato paste dissolved in 1 tbsp (15 ml) water
- 2 large eggs, beaten
- 1/4 cup (60 ml) coconut milk (optional, for richness)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (3 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1/2 tsp (1 g) ground allspice (pimento)
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (6 g) salt, or to taste
- 2 tbsp (30 ml) melted butter or vegetable oil for brushing
- 8 large cleaned crab shells or 4 ramekins (optional)
- Lemon or lime wedges, for serving

Instructions

1. Preheat the oven to 375°F (190°C). If using crab shells, clean and dry them; if using ramekins, lightly butter them.
2. In a skillet, melt 4 tbsp (56 g) butter over medium heat. Add onion, celery, bell pepper and scallions and sauté until softened, about 5–7 minutes. Add the minced scotch bonnet and cook 1 minute more.
3. Remove the pan from the heat and stir in the ketchup or dissolved tomato paste, Worcestershire sauce, lime juice, thyme, allspice, black pepper and salt. Let cool slightly.
4. In a large bowl, combine the picked crab meat, sautéed vegetable mixture, breadcrumbs, beaten eggs and coconut milk if using. Gently fold until combined — do not overwork; you want a light mixture that holds together when pressed.
5. Taste and adjust seasoning. If the mixture seems too loose, add a little more breadcrumbs; if too dry, add a splash of coconut milk or beaten egg.
6. Pack the crab mixture into the cleaned shells or spoon into prepared ramekins, mounding slightly. Brush the tops with melted butter or oil.
7. Bake in the preheated oven 15–20 minutes, until the tops are set and beginning to brown. For a golden crust, finish under the broiler 1–2 minutes, watching carefully.
8. Serve hot with lemon or lime wedges and boiled breadfruit, ground provisions, or steamed vegetables as customary accompaniments.