Preparation info

    • Difficulty

      Easy

Appears in

Walkerswood Caribbean Kitchen

Walkerswood Caribbean Kitchen

By Virginia Burke

Published 2001

  • About

Method

Most of the island crabs used in cooking tend to be ‘land crabs’. This is a small, hard-shelled variety with delicate meat. One of the popular dishes throughout the islands is Stuffed Crab Back: the crabmeat is chopped, mixed with breadcrumbs, butter, escallion, thyme, onions, hot pepper sauce and seasoning. The mixture is stuffed into the shell with a few breadcrumbs sprinkled on top and baked