Crab backs

How to make crab backs

Food & Drink | October 28, 2011 | Comments 0


Crab Backs

you have always wondered how those yummy crab backs are made, today is your day to find out. Use local land crabs for this recipe. In Dominican tradition, crabs are collected at night mostly in swampy areas along the streets during the hunting season. Many catch crabs by flashing a light in their distance which attracts the crabs and allows you to grab them when they approach you. Some persons simply lay their feet on them and then put them in a canvas bag. Others use the handle of a cutlass to knock out the crabs and then collect them.

This recipe serves 3-6 persons

  • 6 crabs
  • 2 cup soaked bread
  • ¼ cup oil
  • 1 large onion (finely diced)
  • 2 cloves garlic (crushed)
  • 6 seasoning peppers (finely diced)
  • 1 hot pepper (chopped)
  • ¼ cup fresh parsley (chopped)
  • ¼ fresh celery (chopped)
  • 1 small bouillion cube (crushed)
  • Seasoned breadcrumbs


Wash and scald crabs in salt water.
Put clean backs aside. Pick flesh off crab, set aside.
Heat oil, sauté seasonings for 5 minutes.
Add crab meat and cube. Cook for another 15 minutes, stirring to combine thoroughly (mixture will hold together).
Remove mixture from heat. Fill shells. Sprinkle with breadcrumbs.
Bake in a hot oven for 5-10 minutes.

You will be sure to enjoy this dish that smells good, looks good, and tastes better. Serve as an appetizer or with your Creole style lunch.

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