Stuffed Crabs Caribbean Style
Published March 20, 1982
- Total Time
- 20 minutes
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Ingredients
8 tablespoons butter, approximately
4 scallions, chopped
1 teaspoon chopped garlic
1 hot green chili, finely chopped, seeds optional, or use dried red pepper flakes to taste
1 tablespoon curry powder
¾ to 1 pound crabmeat, finely shredded (This does not have to be lump or fancy crab. Show crab, flaked crabmeat or even canned crab may be used.)
2 tablespoons finely chopped fresh coriander leaves, optional
2 tablespoons finely chopped parsley
Salt and freshly ground pepper
6 to 8 tablespoons crab liquid or bottled clam juice
2 cups fresh bread crumbs
Lime wedges for garnish
Nutritional analysis per serving (4 to 8 servings)
8 grams carbs; 105 milligrams cholesterol; 235 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 16 grams fat; 1 gram fiber; 545 milligrams sodium; 15 grams protein; 1 gram sugar
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.
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Preparation
- 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
Comments
Just in case: coriander leaves = cilantro
Just in case: coriander leaves = cilantro