์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Dominica Crab Backs
A traditional Dominican delicacy, Crab Backs feature seasoned crab meat mixed with aromatic vegetables and spices, stuffed back into cleaned crab shells, and baked until golden brown. It's a flavorful appetizer or a special dish often enjoyed during festive seasons.
๐ง ์ฌ๋ฃ
- 6 medium Whole land crabs(cleaned, backs reserved)
- 4 tbsp Butter
- 1 large Onion(finely diced)
- 4 cloves Garlic(minced)
- 6 Seasoning peppers(finely diced (optional, can substitute with bell peppers))
- 1 Hot pepper (e.g., Scotch Bonnet)(finely chopped, seeds removed for less heat)
- 1/4 cup Fresh parsley(chopped)
- 1/4 cup Celery(finely chopped)
- 1 tsp Thyme(fresh, chopped)
- 1 lb Crab meat(picked from crabs, a mix of white and brown meat)
- 1 cup Breadcrumbs(seasoned, or plain breadcrumbs)
- 1 tbsp Lime juice
- 1 tsp Worcestershire sauce(optional)
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the crabs: If using live crabs, scald them in boiling salted water for a few minutes, then clean and reserve the shells (backs). Pick out all the crab meat, ensuring no shell fragments remain. Mix white and brown meat.
- 2
In a skillet, melt butter over medium heat. Add diced onion, minced garlic, chopped seasoning peppers, hot pepper, parsley, celery, and thyme. Sautรฉ until softened, about 5-7 minutes.
- 3
Add the picked crab meat to the skillet. Stir in lime juice and Worcestershire sauce (if using). Cook for about 5-7 minutes, stirring gently, until the crab meat is heated through and well combined with the aromatics.
- 4
Remove the skillet from heat. Stir in half of the breadcrumbs to help bind the mixture. Season with salt and black pepper to taste.
- 5
Carefully spoon the crab mixture back into the cleaned crab shells. Press gently to fill.
- 6
Top each filled crab shell with the remaining breadcrumbs. You can dot with a little extra butter if desired.
- 7
Place the filled crab backs on a baking sheet. Bake in a preheated oven at 375ยฐF (190ยฐC) for 10-15 minutes, or until the tops are golden brown and the filling is heated through.
- 8
Serve hot as an appetizer or a side dish.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure crabs are thoroughly cleaned before cooking.
- โAdjust the amount of hot pepper to your spice preference.
- โIf fresh land crabs are unavailable, good quality canned crab meat can be used, but fresh is preferred for authenticity.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of curry powder to the crab mixture for a different flavor profile.
- Some recipes include a small amount of finely diced tomato.
- For a richer topping, mix breadcrumbs with melted butter before sprinkling over the crab.