Crab Backs (Crabmeat-Stuffed Shells) - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Crab Backs (Crabmeat-Stuffed Shells)

Crab Backs
(Crabmeat-Stuffed Shells)

PREP TIME: 45 minutes SERVES: 6

COMMENT:

The people of the Caribbean enjoy a bounty of seafood dishes much like we do in South Louisiana. Try this tasty Crab Backs recipe much like our own recipe for Stuffed Crabs.

INGREDIENTS:

1 pound jumbo lump crab meat

6 cleaned crab shells

3 tbsp butter

1 cup diced onions

1 cup chopped tomatoes

1 tbsp chopped garlic

1/4 cup chopped chives or green onions

1 tbsp Worcestershire sauce

Salt and freshly ground black pepper to taste

Unseasoned dry bread crumbs

METHOD:

Preheat broiler to 500 degrees F. Melt butter in a saute pan over medium-high heat. Add onions, tomatoes and garlic. Saute 3 to 5 minutes or until vegetables are wilted. Add lump crabmeat, chives and Worcestershire Sauce blending well into the vegetables seasonings. Once crabmeat is thoroughly heated, season to taste using salt and black pepper. Remove saute pan from heat and sprinkle in approximately 1/4 cup bread crumbs. Blend well, then stuff the crab shells with the meat mixture. Top the crabs with additional bread crumbs and brown under a pre-heated broiler. Serve with cocktail or tartar sauce.

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