Crabs Caribbean-Style

From the 1999 KLO dinner — Caribbean

Crabs Caribbean-Style

  • 8 Tbsp butter
  • 4 scallions chopped
  • 1 to 2 tsp chopped garlic
  • 1 hot green chili, seeded & finely chopped (or use dried red pepper flakes)
  • 1 Tbsp curry powder
  • 3/4 to 1 lb crab meat, shredded
  • 2 Tbsp chopped fresh coriander leaves, if possible
  • 2 Tbsp finely chopped parsley
  • salt & ground black pepper
  • 6 to 8 Tbsp crab liquid or clam broth
  • 2 cups bread crumbs

Melt butter in skillet; add scallions, garlic and chili peppers and cook until scallions are wilted. Add curry powder to this mixture and blend thoroughly. Add crab, coriander and parsley. Add salt, pepper and crab liquid (if more is needed, add melted butter). Blend in bread crumbs. Fill the mixture in 8 clam shells and bake at 400 F about 10 minutes or until browned. Serves 8 as an appetizer or 3 to 4 as a main course.

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