18 April 2009

Crab Backs

We had a viewing party for Aaron's show (that he edited) Glutton for Punishment tonight. It was lobster-themed, and we ate lobster bisque, with Richard's best homemade bread ever. I made some crab backs, a Trinidadian recipe handed down from my mom . . . when I was at home she gave me my very own set of crab back porcelain shells from Trinidad.

The crab back recipe calls for bread crumbs . . . I used panko (Japanese bread crumbs), but I think they are a bit too delicate; they don't really hold up any kind of crunchiness, they just kind of get absorbed. I therefore kept adding more and more and then too much panko, and kind lost the natural texture of the crab meat. Sooo, next time: normal bread crumbs. I also used only about 1/4 the onion that the recipe called for, and forgot the salt and pepper. So, it wasn't quite up to my mom's standards, but it still tasted reminiscent of her crab backs. I need some practice.

Here's the recipe, as transcribed by my mom. Note: Trinidadians call bell peppers "sweet peppers." Pepper is generally otherwise assumed to be hot or spicy.

Crab Backs

Grannie’s recipe.

Should be served in crab shells or any kind of fish shell or failing that, small pyrex dishes. Makes 12 crab backs.

6 tins of crab
1 medium onion
4 blades of chive
2 tsp Worchestershire sauce
½ each of sweet pepper (green and red) -- cut up very finely
¼ cup butter
juice of ½ lime
salt and pepper to taste
1½ Tbsp bread crumbs or more if required. * Do not make mixture too bready. Crab is the essential taste.


Open crab cans and drain all liquid from them. Place in a bowl and season with Worchestershire sauce, lime, and salt and pepper.

Chop onion, chives and peppers very small.

Melt butter in large skillet and add chopped vegetables. Add flaked crab meat. Mix well. Add bread crumbs to thicken mixture.

Let cool a little and fill shells or containers with mixture. Sprinkle with bread crumbs.

Place under the broiler until bread crumbs brown. Do not burn.

Ready to serve. This is great as an appetizer or first course at a meal or for lunch!

P.S. Here is a photo of Richard's beautiful bread. Apparently the secret ingredient is beer.

1 comment:

  1. I'm thrilled that you tried the crabback recipe. Hope it tasted as good as it looks!


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