BAHAMIAN BAKED STUFFED CRABS
My fondest memories of eating these scrumptious appetizers are when I would spend my summer vacations in Nassau with my grandparents. Every summer during the evening Bahamians young, old and in between converged on Bay Street for Goombay Summer; a festival of Bahamian food, music, art and of course Junkanoo in the streets. My grandmother had a food stall and she would have the most awesome display of Bahamian cuisine I had ever seen and as her helper I would get paid in baked stuffed crabs, fried fish and coconut tart.
Ingredients:
6 large Whole white crabs
3 cups Breadcrumbs
3 tbsp. Butter/margarine
1 med. Onion
1 med. Green pepper
1 tbsp. Thyme
Salt to taste
Preparation:
Wash crabs and place in medium pot. Cover bottom of pot with 1” of water and boil crab for 30 minutes. Allow crabs to cool. Separate crab backs from the body and remove crab fat. Set aside. Remove gall bag from crab back and discard (bag). Set backs aside. Pick the meat from the crab claws, legs and body. Over medium heat melt butter and add all ingredients until lightly browned. Stuff mixture into the crab back shells and bake at 400º for approx. 15-20 minutes. Yields: 6 servings.
