You think of Tobago and the first thing that enters your brain is the aroma and taste of a plate of steaming curried crab and dumplings. All well and good, but there is more to crab than the addition of that much loved spice.Crab meat on the whole is a very delicious item, and it's truly versatile. Just last weekend, I experimented with some imitation crabmeat (because I am allergic to the real thing) to create savoury baked crabcakes that were an absolute hit. No doubt there is much more to crab than a good curry or flavouring a callaloo pot, as this recipe for stuffed crab shells entails.(I highly recommend you make it your Eye Food choice this weekend.)Enjoy!
Stuffed Crab Shells
Ingredients
�2 1 pound jumbo lump crab meat
�2 6 cleaned crab shells
�2 3 tablespoons butter
�2 1 cup diced onions
�2 1 cup chopped tomatoes
�2 1 tablespoon chopped garlic
�2 1/4 cup chopped chives
�2 1/4 cup minced chopped parsley
�2 1 tablespoon Worcestershire sauce
�2 Salt and freshly ground black pepper to taste
�2 1/4 cup dry bread crumbs
Method
1. Melt butter in a saut� pan over medium-high heat and add onions, tomatoes and garlic. Saut� 3 to 5 minutes or until vegetables become soft, but not quite broken down.
2. Add crabmeat, chives and Worcestershire, blending well into the vegetables and seasonings.
3. Once crabmeat is thoroughly heated, season to taste using salt and black pepper.
4. Remove saut� pan from heat and sprinkle in the bread crumbs.
5. Blend well, then stuff the crab shells with the meat mixture. Top the crabs with additional bread crumbs and bake at 400 degrees F for 20 to 25 minutes.
Serve with cocktail or tartar sauce.