Stuffed Crabs Caribbean Style
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 8 servings
- 8tablespoons butter, approximately
- 4scallions, chopped
- 1teaspoon chopped garlic
- 1hot green chili, finely chopped, seeds optional, or use dried red pepper flakes to taste
- 1tablespoon curry powder
- ¾ to 1pound crabmeat, finely shredded (This does not have to be lump or fancy crab. Show crab, flaked crabmeat or even canned crab may be used.)
- 2tablespoons finely chopped fresh coriander leaves, optional
- 2tablespoons finely chopped parsley
- Salt and freshly ground pepper
- 6 to 8tablespoons crab liquid or bottled clam juice
- 2cups fresh bread crumbs
- Lime wedges for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
235 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 15 grams protein; 545 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the oven to 400 degrees.
- Step 2
Melt 8 tablespoons butter in a wide, shallow saucepan or skillet. When melted, add the scallions, garlic and chili. Add the curry powder and blend. Add the crabmeat. Add the coriander leaves, if desired, and parsley. Add salt and pepper to taste. Add enough crab liquid to moisten properly. If you want a richer and better dish, add 2 to 4 more tablespoons butter. Add bread crumbs and blend well.
- Step 3
Remove from the heat and use the mixture to fill 4 to 8 clam shells.
- Step 4
Bake for 10 to 15 minutes, until nicely brown. Serve with lime wedges, slices or halves.
Private Notes
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Cooking Notes
J T Kirk
Just in case: coriander leaves = cilantro
J T Kirk
Just in case: coriander leaves = cilantro
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