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Crab Back

Name: Crab Back
Total time: 60 min
Yield: Serves 4
Cuisine: Dominica
Ingredients: 200g Crab Meat; 4 Crab Shells; 1/2 Onion; 2 Green Onion; 2 cloves Garlic; 1/2 Chili pepper; 6 tbsp Breadcrumbs; 30g Butter; 1 tbsp Lime juice; A pinch Salt; A pinch Black Pepper

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

Seasoned crab meat stuffed into the shell, topped with breadcrumbs, and baked — a Dominican festival treat.

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📖 The Story Behind This Dish

Crab back is a Dominican treat made with land crabs that come down from the mountains in the rainy season. The crab meat is flaked, sautéed with onion, garlic, green onion, and chili, stuffed into the shells, topped with breadcrumbs, and baked. It's essential at festivals, especially around Independence Day.

🌆 Where it's eaten: At festival stalls around Dominica's Independence Day, crabs stuffed and baked in their shells are lined up as the smell of toasted breadcrumbs drifts by.

🥕 Ingredients (serves 4)

Crab Meat 200g
Crab Shells 4
Onion 1/2
Green Onion 2
Garlic 2 cloves
Chili pepper 1/2
Breadcrumbs 6 tbsp
Butter 30g
Lime juice 1 tbsp
Salt A pinch
Black Pepper A pinch

👩‍🍳 Instructions

Heat half the butter in a frying pan and sauté the chopped onion, green onion, garlic, and chili.
Add the crab meat, stir-fry, and season with lime juice, salt, and pepper.
Mix in 2 tbsp breadcrumbs.
Stuff into the shells and top with the remaining breadcrumbs and small pieces of butter.
Bake at 200°C for 15 minutes until golden on top.

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