Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Crab Backs (Baked Caribbean-style seasoned crab meat mixture served in cleaned crab shells)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) lump crab meat, picked free of shells
- 6 cleaned large crab shells (from medium crabs) or small oven-proof shells
- 3 tbsp (45 ml) unsalted butter, divided
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, finely chopped
- 1/2 cup (75 g) green bell pepper, finely diced
- 1 small scotch bonnet or habanero pepper, seeded and very finely chopped (optional for heat)
- 2 cloves garlic, minced
- 3 tbsp (45 ml) mayonnaise
- 1 large egg, lightly beaten
- 1/2 cup (60 g) fresh breadcrumbs
- 2 tbsp (30 ml) lime juice
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (4 g) fresh thyme leaves, chopped (or 1 tsp (5 ml) dried thyme)
- 1 tsp (2 g) sweet paprika
- 1/4 tsp (0.5 g) cayenne pepper (adjust to taste)
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2 g) salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Lemon wedges for serving

Show original ingredient measurements

- 1 lb (454 g) lump crab meat, picked free of shells
- 6 cleaned large crab shells (from medium crabs) or small oven-proof shells
- 3 tbsp (45 ml) unsalted butter, divided
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, finely chopped
- 1/2 cup (75 g) green bell pepper, finely diced
- 1 small scotch bonnet or habanero pepper, seeded and very finely chopped (optional for heat)
- 2 cloves garlic, minced
- 3 tbsp (45 ml) mayonnaise
- 1 large egg, lightly beaten
- 1/2 cup (60 g) fresh breadcrumbs
- 2 tbsp (30 ml) lime juice
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (4 g) fresh thyme leaves, chopped (or 1 tsp dried thyme)
- 1 tsp (2 g) sweet paprika
- 1/4 tsp (0.5 g) cayenne pepper (adjust to taste)
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2 g) salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Lemon wedges for serving

Instructions

1. Preheat the oven to 375°F (190°C). Brush the cleaned crab shells with 1 tbsp (15 ml) melted butter and set on a baking sheet.
2. In a large skillet, heat 1 tbsp (15 ml) butter and the oil over medium heat. Add the onion, bell pepper, and scotch bonnet if using; sauté until softened, 4–5 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Remove the skillet from heat and stir in the mayonnaise, beaten egg, breadcrumbs, lime juice, parsley, thyme, paprika, cayenne, Worcestershire sauce, salt, and pepper. Fold in the lump crab meat gently to avoid breaking large chunks.
4. Spoon the crab mixture evenly into the prepared shells, mounding slightly. Dot the tops with the remaining 1 tbsp (15 ml) butter.
5. Bake on the middle rack until the tops are set and golden, about 15–18 minutes. If desired, broil 1–2 minutes at the end to brown the surface, watching carefully.
6. Serve hot with lemon wedges and a simple salad or crusty bread.