Entree: Sint Maarten (Dutch part) – National Cuisine – Crab Backs (Baked Caribbean crab mixture stuffed into shells and finished with a golden breadcrumb topping)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 18 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 lb (680 g) picked crabmeat, lump or backfin, picked free of shells
- 4 oz (115 g) cream cheese, softened
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) finely chopped scallions (green onions)
- 2 tbsp (30 ml) finely chopped red bell pepper
- 1 small onion, finely minced (about 3 oz (85 g))
- 1 small Scotch bonnet or habanero pepper, seeded and minced (optional)
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 g) dried thyme
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) kosher salt, or to taste
- 2 tbsp (28 g) unsalted butter, melted
- 1/2 cup (55 g) plain breadcrumbs, plus extra for topping
- 1/4 cup (25 g) grated sharp cheddar or Parmesan for topping
- 1 tbsp (15 ml) chopped fresh parsley, for garnish
- Crab shells or 4 (6 oz (170 g)) ramekins for baking (cleaned) or shallow ovenproof dishes

Show original ingredient measurements

- 1 1/2 lb (680 g) picked crabmeat, lump or backfin, picked free of shells
- 4 oz (115 g) cream cheese, softened
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) finely chopped scallions (green onions)
- 2 tbsp (30 ml) finely chopped red bell pepper
- 1 small onion, finely minced (about 3 oz / 85 g)
- 1 small Scotch bonnet or habanero pepper, seeded and minced (optional)
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 g) dried thyme
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) kosher salt, or to taste
- 2 tbsp (28 g) unsalted butter, melted
- 1/2 cup (55 g) plain breadcrumbs, plus extra for topping
- 1/4 cup (25 g) grated sharp cheddar or Parmesan for topping
- 1 tbsp (15 ml) chopped fresh parsley, for garnish
- Crab shells or 4 (6 oz / 170 g) ramekins for baking (cleaned) or shallow ovenproof dishes

Instructions

1. Preheat the oven to 375°F (190°C). If using crab shells, arrange them on a baking tray so they are stable; if using ramekins, lightly butter them.
2. In a large bowl, gently fold together the picked crabmeat, cream cheese, mayonnaise, lime juice, scallions, red bell pepper, minced onion, minced hot pepper (if using), Dijon mustard, dried thyme, black pepper, and salt until evenly combined but not paste-like.
3. Stir in the melted butter and 1/2 cup (55 g) breadcrumbs to bind the mixture; reserve a small handful of breadcrumbs for the topping.
4. Spoon the crab mixture into the prepared crab shells or ramekins, pressing lightly to fill evenly and mounding slightly.
5. Sprinkle the reserved breadcrumbs and the grated cheese evenly over each filled shell or ramekin.
6. Bake in the preheated oven for 12–18 minutes, until the topping is golden and the filling is heated through. If using larger dishes, bake until bubbly and golden, about 18–22 minutes.
7. Remove from the oven and let rest 2 minutes. Garnish with chopped parsley and serve warm with lime wedges, crusty bread, or steamed rice.