Difference between revisions of "Crab Backs"
m (Robot: Changing Category:Seafood Appetizer Recipes) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (5 intermediate revisions by the same user not shown) | |||
| Line 15: | Line 15: | ||
* 8 crab shells, cleaned,boiled and dried | * 8 crab shells, cleaned,boiled and dried | ||
| − | == | + | == Procedures == |
# Put [[butter]] in large skillet, saute [[onion]], [[chives]], capsicums. | # Put [[butter]] in large skillet, saute [[onion]], [[chives]], capsicums. | ||
# Add crabmeat, Worcestershire sauce, [[salt]] chillie [[pepper]]. | # Add crabmeat, Worcestershire sauce, [[salt]] chillie [[pepper]]. | ||
| Line 28: | Line 28: | ||
[[Category:Fresh chile pepper Recipes]] | [[Category:Fresh chile pepper Recipes]] | ||
[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
| − | + | ||
[[Category:Red bell pepper Recipes]] | [[Category:Red bell pepper Recipes]] | ||
[[Category:Seafood appetizer Recipes]] | [[Category:Seafood appetizer Recipes]] | ||
| − | [[Category: | + | [[Category:Trinidad and Tobago cuisine]] |
| + | [[Category:Appetizer Recipes]] | ||
Latest revision as of 11:05, 15 July 2012
Description
I love seafood, and this recipe from Trinidad is tasty , and very more-ish.
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
- ¼ teaspoon fresh chili peppers, chopped very fine
- ½ green capsicum, chopped fine
- ½ red capsicum, chopped fine
- 1 cup breadcrumbs
- 8 crab shells, cleaned,boiled and dried
Procedures
- Put butter in large skillet, saute onion, chives, capsicums.
- Add crabmeat, Worcestershire sauce, salt chillie pepper.
- Toss in pan over low heat, with wooden spoon.
- add bread crumbs, combining all ingredients in pan well.
- Divide mixture onto the 8 empty crab backs.
- Dot each crab back with butter.
- Place under hot grill until golden brown.
- Serve immediately.
