Name: Crabes Farcis (Stuffed Crabs)
Yield: Serves 6 as an appetizer, 2 to 3 for lunch
Cuisine: Guadeloupe
Ingredients: Salt, freshly ground pepper; 1 tablespoon lime juice; 1 fresh hot pepper, seeded and chopped fine, or hot pepper sauce to taste; 2 cloves garlic, crushed; 2 tablespoons parsley, chopped; 3 tablespoons chives, chopped; 3 tablespoons Madeira, or dark rum, preferably Martinique or Guadeloupe rhum vieux; 3 oz. freshly made bread crumbs; Butter; 6 small, hard-shelled crabs; ¼ teaspoon allspice

Preparation info

Serves
6
as an appetizer

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Land crabs are used for this dish in the islands.

Ingredients

6 small, hard-shelled crabs
3 oz. freshly made bread crumbs
1 fresh hot pepper,

Method

Plunge the crabs into boiling water and boil for 8 to 10 minutes. Remove and cool. Carefully take out the meat from the shells and daws, and chop fine. Discard spongy fibre. Scrub the empty shells if small and reserve.

Mash 2 oz. of the bread crumbs into the crab meat until the mixture is