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CRAB BACKS

Escrito por Equipo EditorialRevisado por Walter C

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CRAB BACKS

CRAB BACKS. Alimento Base: Crabmeat, Stir-fry the green onions, garlic and onion in butter for 3 minutes. Add the flaked crabmeat, Worcestershire sauce, pepper sauce and salt. Add the lime juice. Cook for about 2 minutes then add the breadcrumbs....
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Tiempo de preparación 30 minutos
Tiempo Total 30 minutos
Raciones: 12 comensales
Plato: Crabmeat
Cocina: Guyana
Ingredients Method

Ingredientes
  

  • 1 lb cooked flaked crabmeat
  • 2 oz butter
  • 2 green onions chopped
  • 1 large onion chopped
  • 7 cloves garlic minced
  • Salt to taste
  • 1 tsp hot pepper sauce
  • 4 tbsp Worcestershire sauce
  • Juice of 1 fresh lime
  • 1 cup breadcrumbs
  • 12 crab backs scrubbed clean or 12 foil potato shells
  • Parsley and red bell peppers for garnish

Method
 

  1. Preparation
  2. Stir-fry the green onions, garlic and onion in butter for 3 minutes.
  3. Add the flaked crabmeat, Worcestershire sauce, pepper sauce and salt. Add the lime juice.
  4. Cook for about 2 minutes then add the breadcrumbs.
  5. Continue to cook for a further 5 minutes.
  6. Adjust seasonings to taste.
  7. Spoon the mixture into the crab backs or foil potato shells and dot with butter.
  8. Brown in a hot oven (preheated to 400 °F) for 8 minutes.
  9. Garnish with parsley and small pieces of red bell pepper.