Crab Back

Name: Crab Back
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: Saint Lucian
Ingredients: 4 large blue crabs, cooked and picked; 60g breadcrumbs; 1 onion, finely diced; 2 cloves garlic, minced; 1 Scotch bonnet pepper, minced; 2 tbsp butter; 2 sprigs fresh thyme, leaves only; 1 tbsp lime juice; 1 egg, beaten; Salt and black pepper; Extra breadcrumbs for topping

Crab Back (KRAB BAK)

Stuffed Crab Shell

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 260 kcal

Seasoned crab meat mixed with breadcrumbs, herbs, and hot pepper, stuffed back into the shell and baked until golden. A beloved Saint Lucian delicacy.

Nutrition & Info

Protein 20.0g

Carbs 18.0g

Fat 12.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ shellfish ⚠ gluten

Equipment Needed

oven mixing bowl crab shells for serving

Presentation Guide

Vessel: crab shell on plate

Garnishes: parsley, lemon wedge

Accompaniments: salad, garlic bread

Ingredients

4 large blue crabs, cooked and picked
60g breadcrumbs
1 onion, finely diced
2 cloves garlic, minced
1 Scotch bonnet pepper, minced
2 tbsp butter
2 sprigs fresh thyme, leaves only
1 tbsp lime juice
1 egg, beaten
Salt and black pepper
Extra breadcrumbs for topping

Instructions

1
Preheat oven to 190C.
2
Clean crab shells and reserve them for stuffing.
3
Saute onion, garlic, and Scotch bonnet in butter until softened.
4
Combine crab meat, sauteed aromatics, breadcrumbs, thyme, lime juice, and beaten egg.
5
Season with salt and pepper. Mix thoroughly.
6
Pack mixture into cleaned crab shells. Top with extra breadcrumbs and a dot of butter.
7
Bake 15-20 minutes until golden brown on top.

💡

Did You Know?

Crab back is so popular at Saint Lucian house parties that hosts are judged by the quality and quantity of their crab backs.

Chef's Notes

Equipment Tips

oven
mixing bowl
crab shells for serving

Garnishing

parsley, lemon wedge

Accompaniments

salad, garlic bread

The Story Behind Crab Back

Crab back showcases the refined French Creole influence on Saint Lucian cuisine. The technique of stuffing and gratinating seafood came from French culinary traditions, but the fiery seasoning and use of local blue crab is distinctly Caribbean. The dish became associated with celebrations and holidays, where families would spend hours picking crab meat and preparing the stuffing together.

🕐 Traditionally enjoyed holiday appetizer and special occasions 📜 Origins: French Creole tradition

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