A Grenadian stuffed-crab starter — seasoned land-crab meat sautéed with onion, pepper, and herbs, bound with breadcrumbs, packed back into the cleaned shell, and baked golden.
Crab back is an Eastern Caribbean starter of seasoned crab meat folded back into its own shell and baked, popular across Grenada and Trinidad. The shell becomes the dish — a neat, hands-on way to serve the reef's catch.
Crack into a crab back and the topping is golden and crisp over a moist, savory crab filling fragrant with thyme, chive, and a whisper of scotch bonnet. Bite: sweet crab meat, buttery and herby, the breadcrumbs giving body, lime cutting through. An elegant, homely Caribbean starter served right in the shell.
Sautéing the aromatics first builds a flavor base for the delicate crab; breadcrumbs bind the loose meat so it packs into the shell and holds together. Baking crisps the top while keeping the filling moist — the shell makes the presentation.
Variations
With a cheese-crumb top. Spicier with extra pepper. With a splash of rum. With more chive and thyme. Made in ramekins. With a curry note.
On the Palate
Where Crab Back sits in the Grenadian flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 40 min active + 20 min waiting
- 116 min
Pick 400 g cooked crab meat; clean and reserve 4 crab shells (or use ramekins).
- 26 min
Fry 1 finely chopped onion, garlic, sweet pepper, and chive in butter.
Watch outSweat the aromatics in butter until soft and translucent, not browned — you want a mellow base under the delicate crab, not a fried edge.
- 33 min
Add the crab meat, thyme, a dash of scotch bonnet, and lime juice; stir 2 min.
- 43 min
Bind with 60 g breadcrumbs and a little of the crab fat.
Watch outAdd just enough breadcrumbs to bind — the mix should hold its shape but still look moist, or the baked filling turns dry and packed.
- 54 min
Pack the mixture firmly back into the cleaned crab shells.
- 62 min
Top with a sprinkle of breadcrumbs and a dot of butter.
- 715 min
Bake at 190°C for 15 min until golden and bubbling.
Watch outPull it when the top is golden and the edges bubble — go past that and the crab dries out.
- 82 min
Serve hot with lime wedges.
