Crab Backs a la Ilka

Crab Backs a la Ilka Recipe from Trinidad and Tobago

Region / culture: Trinidad, Tobago | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Crab Backs a la Ilka is a delicious and flavorful dish that is perfect for seafood lovers. This recipe combines the delicate taste of crab meat with a spicy vegetable mixture, topped with breadcrumbs and butter for a crispy finish.

History

This recipe for Crab Backs a la Ilka is a traditional Caribbean dish that has been passed down through generations. It is a popular choice for special occasions and family gatherings, as it is both delicious and impressive.

Ingredients

Cleaned crab meat (remove all shell pieces)
onion, chive, thyme (preferably broad leaf type, otherwise dried), fresh oregano, garlic cloves (finely chopped)
1 hot pepper (finely chopped)
salt (to taste)
butter
chicken stock
Kellogg's corn flakes bread crumbs (or similar)
parsley (finely chopped)
1 leaf chadon bene (finely chopped, optional)

How to prepare

Melt the butter in a large frying pan and sauté the vegetable mixture over low heat for a few minutes.
Season with salt and hot pepper to taste.
Add the crab meat and heat through. Pour in a little stock and remove from heat.
If you have empty crab back shells, you can use them to fill the mixture. Otherwise, use flattish oven-proof baking dishes, such as those shaped like a shell.
Top the mixture with a sprinkle of parsley, followed by breadcrumbs and a small amount of butter.
Bake in a preheated oven or under a grill for a few minutes. Be careful not to overcook, as the crab backs may become too dry.

Variations

Add diced tomatoes or bell peppers to the vegetable mixture for extra flavor.
Use different types of bread crumbs, such as panko or seasoned breadcrumbs, for a different texture.

Cooking Tips & Tricks

Be sure to remove all shell pieces from the crab meat before cooking.

- Adjust the amount of hot pepper to suit your taste preferences.

- Be careful not to overcook the crab backs, as they may become dry.

- Serve the dish hot for the best flavor and texture.

Serving Suggestions

Serve Crab Backs a la Ilka with a side of steamed vegetables or a fresh salad for a complete meal.

Cooking Techniques

Bake the Crab Backs in a preheated oven or under a grill for a few minutes until the breadcrumbs are golden brown and crispy.

Ingredient Substitutions

Use shrimp or lobster meat instead of crab meat for a different twist on this recipe.

- Substitute olive oil for butter for a healthier option.

Make Ahead Tips

Prepare the vegetable mixture and crab meat ahead of time, then assemble and bake the Crab Backs just before serving.

Presentation Ideas

Serve Crab Backs a la Ilka in the crab back shells for an elegant presentation, or in individual baking dishes for a more casual look.

Pairing Recommendations

Pair Crab Backs a la Ilka with a crisp white wine or a light beer for a refreshing accompaniment.

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 a la Ilka contains approximately 300 calories.

Carbohydrates

Each serving of Crab Backs a la Ilka contains approximately 10 grams of carbohydrates.

Fats

Each serving of Crab Backs a la Ilka contains approximately 15 grams of fats.

Proteins

Each serving of Crab Backs a la Ilka 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

This recipe contains shellfish (crab), butter, and bread crumbs, which may be allergens for some individuals.

Summary

Crab Backs a la Ilka is a rich source of proteins and fats, with a moderate amount of carbohydrates. It also provides essential vitamins and minerals.

Summary

Crab Backs a la Ilka is a delicious and flavorful dish that is perfect for seafood lovers. With a spicy vegetable mixture, tender crab meat, and a crispy breadcrumb topping, this recipe is sure to impress your guests. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Crab Backs a la Ilka. It was many years ago, during a summer vacation in a quaint seaside town. I had wandered into a local bookshop and stumbled upon a dusty old cookbook tucked away in the corner. As I flipped through its yellowed pages, a recipe caught my eye - Crab Backs a la Ilka.

The name alone intrigued me, and as I read through the ingredients and instructions, I knew I had to try it. The recipe called for fresh crab meat, breadcrumbs, butter, herbs, and a few secret ingredients that the author, Ilka, claimed were the key to making the dish truly unforgettable.

I couldn't wait to get back to my grandmother's kitchen and give it a try. She was a fantastic cook, always experimenting with new recipes and techniques she had learned from her friends and family over the years. I knew she would appreciate the challenge of creating something as unique and delicious as Crab Backs a la Ilka.

When I showed her the recipe, her eyes lit up with excitement. She studied it carefully, nodding her head as she read through the ingredients. "This looks like a real culinary adventure," she said with a grin. "Let's get started."

We headed to the market together to pick up some fresh crab meat, and as we gathered the rest of the ingredients, my grandmother shared stories of her own culinary adventures. She told me about the time she learned to make traditional Italian lasagna from a dear friend who had grown up in Tuscany, and the secret ingredient she had discovered in her own recipe for chocolate chip cookies that made them the best in town.

Back in the kitchen, we got to work. My grandmother guided me through the recipe, showing me how to carefully mix the crab meat with the breadcrumbs, herbs, and secret ingredients. As the mixture came together, the aroma that filled the kitchen was intoxicating - a blend of savory crab meat, buttery breadcrumbs, and fragrant herbs that made my mouth water in anticipation.

We carefully filled the crab shells with the mixture, sprinkling a little extra breadcrumb topping on each one before popping them in the oven to bake. As they cooked, the scent grew even more tantalizing, and I could hardly wait to taste the finished dish.

When the Crab Backs a la Ilka finally emerged from the oven, golden and bubbling, my grandmother and I shared a knowing smile. We had created something truly special together, a dish that combined the best of our culinary knowledge and skills.

As we sat down to eat, the flavors of the Crab Backs a la Ilka exploded on my taste buds - a perfect balance of rich crab meat, crunchy breadcrumbs, and aromatic herbs that danced on my palate. My grandmother and I savored each bite, savoring the memories we had created together in the kitchen.

From that day on, Crab Backs a la Ilka became a staple in our family's recipe book. Whenever we wanted to celebrate a special occasion or simply indulge in a delicious meal, we would turn to this recipe, remembering the sense of anticipation and excitement we had felt the first time we made it together.

And as I sit here now, sharing this story with you, I can't help but feel grateful for the culinary adventures that have shaped me into the cook I am today. My grandmother's guidance and expertise have taught me that cooking is more than just following a recipe - it's about creating memories, sharing stories, and savoring the flavors of life.