Baked Stuffed Crab - Ethnic Foods R Us

Baked Stuffed Crab, Bahamian style, is subtly flavored, yet very elegant, rich and filling.

(Photo Attributed to Author: Quinn Dombrowski)

(serves 3)

6 whole dungeness crabs – get live crabs if you can, but you can also use pre-cooked whole dungeness crabs
3 cups panko bread crumbs
3 tbsp. unsalted butter
4 tbsp. finely chopped white or yellow onions
4 tbsp. finely chopped sweet yellow bell pepper
salt to taste
dried thyme leaves, to taste
fresh squeezed lemon juice, for serving
fresh sliced lemon, for garnish

If using live crabs, wash them, then put them in a pot of water and boil them for 30 minutes.
Preheat your oven to 400 degrees Fahrenheit.
Take the cooked crabs and break them apart, separating the top shell from the bottom shell. Break open the pincers also.
Remove the meat from the main body bottom shell and the pincers, and using two forks, shred the meat into fine shards. Set aside for now.
There is a “bag” underneath the meat in the bottom shell – remove that and discard it. Reserve the bottom shells.
In a large skillet over medium heat, melt the butter and sauté the onions and peppers until lightly browned.
Add the shredded crab meat into the skillet, stir everything together, and cook until the meat is warmed through and has taken on the aromatics of the onions and peppers.
Season the mixture with salt and thyme, to taste.
Now stuff the cooked crab mixture into the reserved crab bottom shells, mounding it nicely and packed in firm.
Place the stuffed crabs in a baking dish. Bake for about 15 to 20 minutes, or until lightly browned.
To serve your Baked Stuffed Crab, place two crabs on each serving plate; drizzle some fresh squeezed lemon juice over each crab, and garnish with a slice or two of fresh lemon. This dish goes well with baked potatoes, or fresh steamed rice, and just about any mildly spiced vegetable side dish.