Crab Backs

Crab Backs Recipe from Trinidad and Tobago

Region / culture: Trinidad and Tobago | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 8

Introduction

Crab Backs are a delicious and savory seafood dish that is perfect for a special occasion or a fancy dinner. This recipe combines fresh crabmeat with a flavorful mixture of onions, chives, capsicums, and breadcrumbs, all baked to perfection in crab shells.

History

Crab Backs have been a popular dish in coastal regions for many years, with variations of the recipe being passed down through generations. This dish is often served as an appetizer or main course at seafood restaurants and family gatherings.

Ingredients

500 g fresh crabmeat or 3 (170 g) cans crabmeat
4 tbsp butter
1 large onion
2 tsp chopped chives
1 tbsp worcestershire sauce
1 pinch salt
0.25 tsp fresh chili peppers, chopped very fine
0.5 green capsicum, chopped fine
0.5 red capsicum, chopped fine
1 cup breadcrumbs
8 crab shells, cleaned, boiled and dried

How to prepare

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

Variations

Add a sprinkle of grated cheese on top of the crab backs before grilling for a cheesy twist.
Mix in some diced tomatoes or bell peppers for added flavor and color.

Cooking Tips & Tricks

Be sure to use fresh crabmeat for the best flavor and texture.

- Sauteing the onions and capsicums before adding the crabmeat helps to enhance the flavors of the dish.

- Make sure to divide the crab mixture evenly among the crab shells for a balanced presentation.

- Keep an eye on the crab backs while they are under the grill to prevent burning.

Serving Suggestions

Crab Backs can be served as an appetizer with a side salad or as a main course with rice or pasta.

Cooking Techniques

Sauteing the onions and capsicums before adding the crabmeat helps to develop the flavors of the dish.

- Baking the crab backs in the oven instead of grilling can also yield delicious results.

Ingredient Substitutions

You can use canned crabmeat if fresh crabmeat is not available.

- Substitute olive oil for butter for a healthier alternative.

Make Ahead Tips

You can prepare the crab mixture ahead of time and store it in the refrigerator until ready to assemble and bake the crab backs.

Presentation Ideas

Serve the crab backs on a bed of lettuce or garnish with fresh herbs for an elegant presentation.

Pairing Recommendations

Crab Backs pair well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftover crab backs in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Crab Backs contains approximately 250 calories.

Carbohydrates

Each serving of Crab Backs contains approximately 15 grams of carbohydrates.

Fats

Each serving of Crab Backs contains approximately 12 grams of fats.

Proteins

Each serving of Crab Backs contains approximately 20 grams of proteins.

Vitamins and minerals

Crab meat is a good source of vitamins and minerals, including vitamin B12, zinc, and selenium.

Alergens

Crab Backs contain shellfish and dairy (butter), which may be allergens for some individuals.

Summary

Crab Backs are a rich source of proteins and healthy fats, making them a nutritious and delicious seafood dish.

Summary

Crab Backs are a delicious and elegant seafood dish that is perfect for a special occasion or a fancy dinner. With a flavorful mixture of crabmeat, onions, capsicums, and breadcrumbs, all baked to perfection in crab shells, this dish is sure to impress your guests.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm summer day, and I had decided to spend the afternoon rummaging through the old recipe box that had been passed down to me from my own grandmother. As I sifted through the yellowed index cards and scraps of paper, I stumbled upon a faded recipe for Crab Backs.

I had never heard of Crab Backs before, but the ingredients intrigued me. Fresh crab meat, breadcrumbs, butter, and a blend of herbs and spices - it sounded like a savory delight that I couldn't resist trying.

Curious about the origins of this recipe, I turned to the back of the index card and saw a note written in my grandmother's elegant handwriting. It read, "Passed down from Aunt Mary, who learned it from her mother in a small fishing village on the coast of Maine."

I felt a pang of nostalgia as I remembered my grandmother telling me stories of her visits to that fishing village as a child. The salty sea air, the sound of seagulls crying overhead, and the warm embrace of family gathered around a table filled with delicious seafood dishes.

Inspired by these memories, I decided to give the Crab Backs recipe a try. I gathered all the ingredients I needed and set to work in the kitchen, following the instructions on the index card with care.

The first step was to prepare the crab meat. I carefully cracked open the shells and extracted the tender meat, savoring the sweet scent of the sea that wafted up from the bowl. Next, I mixed in the breadcrumbs, butter, and herbs, shaping the mixture into small balls and placing them in a baking dish.

As the Crab Backs baked in the oven, I could hardly contain my excitement. The aroma that filled the kitchen was intoxicating, a tantalizing blend of buttery richness and delicate crab flavor.

Finally, the timer dinged, and I carefully removed the Crab Backs from the oven, their golden brown tops glistening in the warm light. I couldn't wait to taste them.

I took a bite, and my taste buds exploded with delight. The succulent crab meat melted in my mouth, while the buttery breadcrumbs added a satisfying crunch. The herbs and spices lent a depth of flavor that was both comforting and invigorating.

I knew in that moment that this recipe was something truly special. It was more than just a dish - it was a connection to my past, a link to the generations of women who had come before me, each adding their own touch to this beloved recipe.

From that day on, Crab Backs became a staple in my kitchen. I would make them for family gatherings, holidays, and special occasions, each time with a renewed sense of joy and gratitude for the legacy of culinary knowledge that had been passed down to me.

And so, as I sit here now, penning this story for my grandchildren to read, I hope that they too will find joy in discovering new recipes, in exploring the flavors and scents of the past, and in creating their own culinary traditions that will be cherished for years to come. For in the world of cooking, as in life, it is the simple pleasures that bring the greatest joy. And Crab Backs will always hold a special place in my heart as a reminder of that truth.