Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Stuffed Crab Back (Baked Caribbean-style crab shells filled with seasoned crab meat and breadcrumbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 8 cleaned crab back shells (for stuffing)
- 1 lb (454 g) picked crab meat, fresh or thawed
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 small yellow onion, finely chopped (about 4 oz / 115 g)
- 1/2 cup (75 g) red bell pepper, finely diced
- 1/2 cup (60 g) celery, finely diced
- 2 cloves garlic, minced (about 6 g)
- 2 green onions (scallions), thinly sliced
- 1/2 cup (60 g) plain breadcrumbs or panko
- 2 tbsp (30 ml) mayonnaise
- 1 large egg, beaten, approx. 50 g
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (2.5 g) Old Bay seasoning or Creole seasoning
- 1/2 tsp (1.5 g) smoked paprika
- 1/4 tsp (0.5 g) cayenne pepper (optional, to taste)
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) chopped fresh thyme
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (30 ml) unsalted butter, melted (for brushing)
- Salt and freshly ground black pepper to taste
- Lime wedges, for serving

Instructions

1. Preheat the oven to 375°F (190°C). If using whole crab backs, rinse and pat shells dry and place on a baking sheet lined with foil.
2. In a large skillet over medium heat, melt 2 tbsp (30 ml) butter with 1 tbsp (15 ml) olive oil. Add the onion, red bell pepper, and celery and sauté until softened, about 4–5 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Remove from heat and stir in the picked crab meat 1 lb (454 g), breadcrumbs 1/2 cup (60 g), mayonnaise 2 tbsp (30 ml), beaten egg 1 large (approx. 50 g), Dijon mustard 1 tbsp (15 ml), Worcestershire sauce 1 tsp (5 ml), Old Bay 1 tsp (2.5 g), smoked paprika 1/2 tsp (1.5 g), cayenne 1/4 tsp (0.5 g) if using, parsley 2 tbsp (30 ml), thyme 1 tbsp (15 ml), and lime juice 1 tbsp (15 ml). Gently fold to combine, keeping some lumps of crab for texture. Season to taste with salt and pepper.
4. Mound the crab mixture into each cleaned crab back shell, pressing lightly and forming a neat mound. Brush the tops with melted butter 2 tbsp (30 ml).
5. Bake in the preheated oven for 12–15 minutes, until the filling is set and the tops are golden. If desired, broil 1–2 minutes to brown the tops—watch carefully to avoid burning.
6. Remove from oven, let rest 2 minutes, and serve warm with lime wedges.