Crab Backs Recipe

Name: Crab Backs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 3 g fresh crabmeat or (170 g) cans crabmeat; 4 tablespoons butter; 1 large onion; 2 teaspoons chopped chives; 1 tablespoon Worcestershire sauce; 1 pinch salt; 1/4 teaspoon fresh chili pepper, chopped very fine; 1/2 green capsicum, chopped fine; 1/2 red capsicum, chopped fine; 1 cup breadcrumbs; 8 crab shells, cleaned, boiled and dried

Servings: persons

3 g fresh crabmeat or (170 g) cans crabmeat
4 tablespoons butter
1 large onion
2 teaspoons chopped chives
1 tablespoon Worcestershire sauce
1 pinch salt
1/4 teaspoon fresh chili pepper, chopped very fine
1/2 green capsicum, chopped fine
1/2 red capsicum, chopped fine
1 cup breadcrumbs
8 crab shells, cleaned, boiled and dried

1
Put butter in large skillet; saute onion, chives and capsicums.
2
Add crabmeat, Worcestershire sauce, salt and chili pepper.
3
Toss in pan over low heat, with wooden spoon.
4
Add bread crumbs, combining all ingredients in pan well.
5
Divide mixture onto the 8 empty crab backs.
6
Dot each crab back with butter.
7
Place under hot grill until golden brown.
8
SERVE IMMEDIATELY.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 g fresh crabmeat or (170 g) cans crabmeat, 4 tablespoons butter, 1 large onion, 2 teaspoons chopped chives, and more.

Yes, Crab Backs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab Backs

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