Trinidad Crab Backs Recipe Recipe For Stuffed

STUFFED CRABS CARIBBEAN STYLE

Steps:

• Preheat the oven to 400 degrees.
• Melt 8 tablespoons butter in a wide, shallow saucepan or skillet. When melted, add the scallions, garlic and chili. Add the curry powder and blend. Add the crabmeat. Add the coriander leaves, if desired, and parsley. Add salt and pepper to taste. Add enough crab liquid to moisten properly. If you want a richer and better dish, add 2 to 4 more tablespoons butter. Add bread crumbs and blend well.
• Remove from the heat and use the mixture to fill 4 to 8 clam shells.
• Bake for 10 to 15 minutes, until nicely brown. Serve with lime wedges, slices or halves.

STUFFED CRAB

Steps:

• In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.
• Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
• Preheat oven to 375 degrees F.
• When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.
• Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs.

CRAB BACKS

Steps:

• Put butter in large skillet; sauté onion, chives and capsicums.
• Add crabmeat, Worcestershire sauce, salt and chili pepper.
• Toss in pan over low heat, with wooden spoon.
• Add bread crumbs, combining all ingredients in pan well.
• Divide mixture onto the 8 empty crab backs.
• Dot each crab back with butter.
• Place under hot grill until golden brown.
• SERVE IMMEDIATELY.

DEVILED CRAB STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium heat. Add the scallion whites, bell pepper and celery; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the thyme and sherry and cook, stirring, until the sherry is mostly reduced, 3 minutes. Add the broth, 1 teaspoon salt and the cayenne; bring to a simmer, then remove from the heat.
• Whisk the eggs in a large bowl and add the scallion greens. Add the bread cubes, vegetable-broth mixture and crabmeat and stir until combined. Transfer to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing; sprinkle with the paprika. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, 20 to 30 more minutes.

STUFFED CRABS

Steps:

• In large skillet, melt butter.
• Add onion, green and red bell pepper, celery, and garlic. Saute over medium high heat until onions are transparent.
• Put cooked shrimp into food processor. Pulse until shrimp are coarsely ground.
• Add shrimp and crab meat to onion mixture. Cook for 2 minutes on low heat.
• In separate bowl, combine 1/4 cup bread crumbs with shrimp stock. Combine with shrimp and crab meat mixture.
• Add beaten egg, salt and pepper. Combine well.
• Stuff into crab shells. Top each stuffed shell with remaining bread crumbs.
• Top each crab with a pat of butter.
• Bake at 350 degrees for about 15-20 minutes, or until heated through.
• Bon Appetite! :).

CRAB-STUFFED MANICOTTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.
• In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish.
• In a saucepan, stir together the Alfredo sauce and chicken broth. Season with sugar, basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
• Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

CARIBBEAN CALLALOO AND CRAB

Steps:

• Clean the taro leaves by removing the skin from the stalks, and removing the tip from the center rib. Rinse, and cut into bite size pieces.
• Place the taro leaves, okra, onion, thyme, garlic, salted pig's tail, pumpkin, water, habanero pepper (whole), and coconut milk into a large pot. Cover, and simmer over low heat for 30 minutes.
• Add the crab to the pot. Be careful not to puncture the habanero pepper. Cover, and continue to simmer for 30 minutes. Remove the habanero, and season with salt to taste. Puree the soup using an immersion blender until smooth. You could also puree in small batches using a blender. Serve over rice.