| Crab backs |
| Crab meat with worcestershire sauce. |
What you need....
- 1 doz. crabs
- 2 or 3 tsp. butter
- 1 onion, chopped
- 1 tomato
- 2 or 3 blades chives
- 1 tsp. worcestershire sauce (or vinegar)
- salt and pepper (based on your taste)
- raspings (dried bread crumbs) for the top
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How to prepare...
- for perfect results, the meat of 12 crabs should be used for not more that 8 to 10 finished crab backs
- for the sake of economy fresh bread crumbs or cooked fish is sometimes added to the mixture to make it go further
- obtain the crabs at least one day before you need them and keep them feeding on wholesome food, e.g. bread or pepper leaves, till purged
- then place in a large pan and pour enough boiling water to cover
- throw away this water, wash the crabs and boil for half an hour to loosen flesh
- remove the claws, cut open and pick out the meat
- remove the meat from the shell, carefully preserving any eggs and fat, but discarding the gall which clings to the shell
- scrub the shells thoroughly
- prepare the seasonings, and brown them in the butter
- add the flaked crab meat, the worcestershire sauce and salt and pepper - if needed
- refill the shells, sprinkle with raspings and a small dab of butter
- brown it in a quick oven and serve hot
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| And... enjoy! |
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What you say...
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