Crab Backs
This recipe transforms fresh or canned crabmeat into a deliciously rich filling, sautéed with onion, capsicums, and seasonings. The mixture is spooned into prepared crab shells, topped with butter, and grilled to a perfect golden brown. It's a traditional preparation ideal for an impressive seafood dish. The entire process takes about 40 minutes to complete and yields eight individual servings.
Ingredients
- 500 g fresh crabmeat or 3 (170 g) cans crabmeat
- 4 tablespoons butter
- 1 large onion
- 2 teaspoons chopped chives
- 1 tablespoon Worcestershire sauce
- 1 pinch salt
- 1/4 teaspoon fresh chili pepper, chopped very fine
- 1/2 green capsicum, chopped fine
- 1/2 red capsicum, chopped fine
- 1 cup breadcrumbs
- 8 crab shells, cleaned, boiled and dried
Method
- Melt the butter in a large skillet and cook the onion, chives, and capsicums until softened.
- Stir in the crabmeat along with the Worcestershire sauce, salt, and finely chopped chili pepper.
- Gently toss the contents of the pan, using a wooden spoon.
- Mix in the bread crumbs, ensuring everything is thoroughly combined.
- Spoon the prepared filling evenly into the eight cleaned crab shells.
- Place a small dot of butter on top of each filled shell.
- Grill the crab backs until the topping turns a golden brown colour.
- Serve the dish straight away while hot.
Nutrition (per serving)
Sodium365200 mg
Recipe details
CategoryCrab
Authorjenny butt
