A beloved Trinidadian appetizer — spiced crab meat sautéed with onion, garlic, chive, and thyme, then baked golden in the shell.
Ingredients
- 1 lb crab meat (dressed)
- 3 small onions, finely minced
- 2 cloves garlic, finely minced
- 1 tablespoon chive and thyme, finely minced
- ½ hot pepper, finely minced
- Salt and black pepper, to taste (or ½ teaspoon each)
- 4 slices bread or biscuits (or equivalent)
- 2 handfuls breadcrumbs
- Corn oil, to sauté
- A pat of butter (optional)
- 2 rashers bacon, finely minced (optional)
Instructions
Sauté the onions, garlic, chive, and thyme in hot oil until fragrant and translucent. Add the crab meat, followed by the hot pepper, salt, and black pepper.
Soak the bread or biscuits in water, drain off the excess, and add to the mixture in the pot. Stir well, then add the butter and bacon (if using). Cook for about 10 minutes, adding a bit of water if needed to keep the mixture moist.
Remove from the heat and let cool. Fill cleaned crab backs (or small pyrex or tinfoil containers) with the mixture. Sprinkle breadcrumbs generously over the top.
Bake at 350°F for about 15 minutes, until the tops are golden. Serve hot.